Grilled Chicken and Kale Caesar Salad

• anchovy↗1
• garlic clove↗1
• Dijon mustard↗1 tsp tsp
• buttermilk↗100ml ml
• lemon↗1

  zest and juice

• kale (bag)↗200g g

  large tough stems removed

• frozen peas200g g
• skinless, boneless chicken thighs↗6
• crusty bread↗2 thick slices

  2 thick slices

• cold-pressed rapeseed oil↗3 tbsp tbsp
• long-stem broccoli↗400g g

  cut lengthwise in half

• parmesan↗30g g

Step-by-step instructions

1. 1

   Crush the anchovy and garlic clove in a mortar, then transfer the mixture to a bowl and whisk Dijon mustard, buttermilk, lemon zest and juice, seasoning with black pepper. Add the kale and peas to a large bowl, pour in ¾ of the dressing and massage the cabbage so each leaf is coated.

2. 2

   Place the skinless, boneless chicken thighs between two sheets of parchment paper, then pound with a rolling pin to a thickness of 1 cm.

3. 3

   Heat a grill pan to very high heat. Lightly oil the thick slices of crusty bread and grill them until lightly charred on all sides. Set aside.

4. 4

   Season the long‑stem broccoli and drizzle the cut side of each piece with cold‑pressed rapeseed oil. Grill, cut side down, in batches for 3‑4 minutes until tender. Finally, oil the chicken thighs, season and grill the chicken 3‑4 minutes each side until done.

5. 5

   Divide the kale among four plates. Slice the chicken diagonally and break the crusty bread into pieces. On each plate place a quarter of the chicken, broccoli and croutons. Sprinkle with generous shavings of parmesan and drizzle with the remaining dressing before serving.