10-15 minutes | Serves 2-3
This riff on the classic caesar salad celebrates spring produce, with peppery radishes and herbs from Flying Coyote Farm, and a punchy housemade dressing from our kitchen.
Lightly massaging kale is our favorite trick to ensure a beautiful base of greens which are more tender than raw kale but still maintain texture to contrast with the crispy parmesan frico croutons.
This weeknight dinner comes together in less than 15 minutes – by the time your crispy crispy parmesan frico croutons are finished, your salad is ready to go.
For even more texture and crunch, add our Sourdough Croutons or Cooked Organic Baby Potatoes.
What you’ll receive:
- Shredded Parmesan Cheese
- Organic Torn Lacinato Leaves
- Organic Lemon
- Organic Garlic Scapes or Chives
- Organic Radishes
- The Minnow’s Caesar Dressing
- Pulled Chicken Breast
What you’ll need:
- Black Pepper
- Pure Kosher Sea Salt
Recipe instructions:
- Preheat the oven to 400°F. Adjust an oven rack to the top third of your oven. Line a sheet pan with parchment paper. Drop 9 heaping tablespoons of parmesan into mounds on the prepared pan, spaced 1 inch apart. Sprinkle lightly with freshly ground pepper. Gently pat the mounds to flatten slightly.
- Transfer the pan to the oven and bake until crisp and golden, 6-8 minutes. Transfer the pan to a wire rack and let cool slightly, and then break into pieces.
- Roughly chop or tear the kale leaves into large bite-size pieces and add to a large bowl. Squeeze the juice from half the lemon and season with a pinch of salt. With clean hands, gently squeeze and massage the kale until it just starts to darken in color and is tender-crisp, 2-3 minutes.
- Chop the garlic scapes or chives. Thinly slice the radishes. Cut the remaining lemon half into wedges for serving.
- Add the radishes, pulled chicken, half the parmesan frico croutons, and dressing to the bowl with the kale and toss to coat.
- Divide the salad between plates and garnish with the rest of the parmesan frico croutons and the garlic scapes or chives. Serve with a wedge of lemon and enjoy!
A classic and delicious caesar that's easy to make!
Chicken Kale Caesar with Crispy Parmesan Frico & Radishes
A sharable salad for two to three
10-15 minutes | Serves 2-3
This riff on the classic caesar salad celebrates spring produce, with peppery radishes and herbs from Flying Coyote Farm, and a punchy housemade dressing from our kitchen.
Lightly massaging kale is our favorite trick to ensure a beautiful base of greens which are more tender than raw kale but still maintain texture to contrast with the crispy parmesan frico croutons.
This weeknight dinner comes together in less than 15 minutes – by the time your crispy crispy parmesan frico croutons are finished, your salad is ready to go.
For even more texture and crunch, add our Sourdough Croutons or Cooked Organic Baby Potatoes.
What you’ll receive:
- Shredded Parmesan Cheese
- Organic Torn Lacinato Leaves
- Organic Lemon
- Organic Garlic Scapes or Chives
- Organic Radishes
- The Minnow’s Caesar Dressing
- Pulled Chicken Breast
What you’ll need:
- Black Pepper
- Pure Kosher Sea Salt
Recipe instructions:
- Preheat the oven to 400°F. Adjust an oven rack to the top third of your oven. Line a sheet pan with parchment paper. Drop 9 heaping tablespoons of parmesan into mounds on the prepared pan, spaced 1 inch apart. Sprinkle lightly with freshly ground pepper. Gently pat the mounds to flatten slightly.
- Transfer the pan to the oven and bake until crisp and golden, 6-8 minutes. Transfer the pan to a wire rack and let cool slightly, and then break into pieces.
- Roughly chop or tear the kale leaves into large bite-size pieces and add to a large bowl. Squeeze the juice from half the lemon and season with a pinch of salt. With clean hands, gently squeeze and massage the kale until it just starts to darken in color and is tender-crisp, 2-3 minutes.
- Chop the garlic scapes or chives. Thinly slice the radishes. Cut the remaining lemon half into wedges for serving.
- Add the radishes, pulled chicken, half the parmesan frico croutons, and dressing to the bowl with the kale and toss to coat.
- Divide the salad between plates and garnish with the rest of the parmesan frico croutons and the garlic scapes or chives. Serve with a wedge of lemon and enjoy!