Curly spring kale salad
Ingredients
For the dressing:
lemon juice
medium shallot, minced
garlic cloves, minced
Dijon mustard
honey
champagne vinegar
Extra-virgin olive oil
Sea salt
Ground pepper
For the salad:
organic chicken thighs, boneless and skin-on
Kosher salt
Pepper
Extra-virgin olive oil
pine nuts
curly kale, stemmed and cut into ribbons
rainbow carrot, peeled and shredded
purple cabbage, shredded
dried cranberries (optional)
parmesan (optional)
Directions
Step 1
In a bowl, combine the lemon juice, shallot, garlic, mustard, and honey; whisk into a paste with a fork. Add the champagne vinegar and 1 cup of oil and whisk until smooth. Season with salt and pepper.
Step 2
Season chicken thighs on both sides with salt and pepper. Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat and sear chicken on both sides until cooked through, about five minutes per side. Remove from heat, allow chicken to cool, then cut into strips.
Step 3
Toast pine nuts in a separate, dry pan over medium heat until golden, three to five minutes.
Step 4
Place kale, shredded carrot, and cabbage in a large bowl and toss with ¼ cup of dressing to coat. Add cranberries (if using) and toss together with your hands to massage the dressing into kale. Place kale mixture on a plate and top with chicken strips, toasted pine nuts, and parmesan if using. Season with salt and pepper to taste.
Photography and styling by Julia Gartland
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