Chicken Caesar Kale Mason Jar Salad
Adapted from Tartine Bread [1] by Chad Robertson
Ingredients
- For the croutons:
4 1-inch slices day-old crusty bread, cubed or torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon herbes de Provence (optional)
- For the dressing:
2 lemons
3 small garlic cloves
6 olive-oil-packed anchovy fillets
1 large egg yolk
Kosher salt
2 cups extra-virgin olive oil
- For the salad:
2 cups kale, center stems removed and leaves torn into bite-size pieces
1 cup diced cucumber
1/4 cup cherry tomatoes
1/2 avocado, diced
3 ounces grilled chicken, cut into chunks
1 tablespoon parmesan cheese, freshly shaved
Directions
- Preheat the oven to 400°F.
- Make the croutons: In a medium bowl, toss the bread with the olive oil, a generous pinch of salt, and the herbes de Provence, if using. Spread the bread evenly on a baking sheet, and bake until golden brown and crisp, about 15 minutes. Midway through the baking time, redistribute the croutons if they are coloring unevenly. Allow the croutons to cool.
- Make the dressing: Grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies, and lemon zest in a blender, and blend until a thick paste is formed. Add the egg yolk, a pinch of salt, and a squeeze of lemon juice, and pulse to combine. Blend on low speed while pouring in 1/2 cup of the olive oil drop by drop. The mixture should look thick and creamy, a sign that you are building a stable emulsion. Continuing to blend, begin adding the oil in a slow stream. The dressing should thicken. Periodically stop pouring in the oil and add a squeeze of lemon. Taste the dressing, and add more salt and lemon juice to taste. Add water, a small spoonful at a time, blending to thin the dressing to the consistency of heavy cream.
- Make the salad: In a bowl, combine two tablespoons of the dressing with the chopped kale and cucumbers, and toss to coat. Add the kale and cucumbers to a quart-sized wide-mouth mason jar. Add cherry tomatoes, then diced avocado, then the chicken, then the shaved parmesan. Lastly, place a square of parchment paper over top, add the croutons, then seal, and refrigerate.
- Shake everything up when you're ready to eat, and enjoy right out of the jar or pour into a bowl.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- 1 serving
- Total Time
- 19 minutes, 59 seconds