Tuscan Kale Caesar Salad with Italian Rosato Toscana Wine
Author: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
 
Ingredients
PICKLED RADISHES:
  • 6 radishes thinly sliced
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon extra virgin olive oil
  • 4 Tablespoons almonds chopped
CAESAR DRESSING:
  • ⅓ cup mayonnaise
  • 2 ½ Tablespoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 cloves garlic finely minced or zested
  • ½ teaspoon black pepper
  • ½ cup grated parmesan divided
KALE SALAD:
  • 2 bunches kale tough stems removed and roughly chopped
  • 6 chicken thighs boneless and skinless
  • 4 Tablespoons flour
  • Olive oil
  • Salt and pepper
Instructions
  1. In a bowl, combine the radishes, vinegar and olive oil. Season with salt and pepper and toss to coat. Let marinate for at least 10 minutes.
  2. In a separate bowl, combine mayonnaise, vinegar, olive oil, garlic, black pepper and half of the parmesan cheese. Whisk to combine.
  3. In a large bowl, combine the kale and dressing. Using your hands, firmly massage the kale for 3-4 minutes, until tenderized slightly. Season with salt and pepper, to taste. Set aside.
  4. Cut the chicken into 1-inch pieces and place in a large Ziploc bag along with the flour and a pinch of salt and pepper. Seal the bag and shake to coat the chicken pieces evenly.
  5. In a large nonstick pan, heat a thin layer of oil on medium-high heat until hot. Add the chicken in a single layer and cook, turning occasionally, until golden and cooked through, 8-10 minutes. Transfer to a paper towel lined plate.
  6. To the bowl of dressed kale, add the cooked chicken, marinated radishes (drained), almonds and remaining cheese. Toss gently to combine and serve.
Notes
Inspired by a recipe from Blue Apron
Recipe by Honest Cooking at https://honestcooking.com/tuscan-kale-caesar-salad-with-italian-rosato-toscana-wine/