Queen Emma's Epic Salad
Makes 3-4 servings. Total active time: approximately 1 hour
Ingredients 1 bunch of fresh kale 1 lemon 1 beet 1 boneless skinless chicken breast 1 cup of heirloom cherry tomatoes 1 persian cucumber
1 orange
4-5 fresh dates 1/4 cup sliced almonds 1 avocado turmeric pink salt paprika goat cheese olive oil
Instructions - Kale:
- Remove stems from the kale, and chiffonade it (instructions in video). Then place it into a large bowl or container.
- Drizzle kale with olive oil.
- Squeeze the juice of half a lemon onto the kale. Then massage the kale.
- Sprinkle about 1/2 teaspoon of pink salt onto the kale, massage it again, then cover and store in the fridge for at least 2 hours. (This can all be done the day ahead and stored overnight.)
- Beets:
- Preheat the oven to 450 F.
- Wash beet thoroughly.
- Cut the stems/greens off the beet.
- Fold a large sheet of foil in half, and place it on a cookie sheet.
- Place the beet on the bottom half of the foil. Drizzle it with olive oil, and then fold the foil back up.
- Double seal the edges of the foil around the beet to form an envelope, and place in the oven for 30-45 minutes.
- Use a fork to pierce the beet to check for doneness. If the fork goes easily into the beet, it's done; if not, seal it back up, and cook it for another 10 minutes or so.
- Once the beet is done and cooled a little, place it into a bowl of cold water.
- Use your fingers to slide the skin off the beet.
- Slice the beet into whatever size pieced you want, and then add it to the container with the kale.
- Chicken:
- Place grill pan on burner over high heat.
- Wash your chicken breast.
- Butterfly the chicken breast (instructions in video).
- Sprinkle with turmeric, paprika, and pink salt, then place on grill pan.
- Cook for 6 minutes on each side.
- Cut cooked chicken breast into bite-size pieces.
- Once the chicken is cool, add it to the container with the kale.
- Slice the dates around the pit, then cut into small pieces, and add to the salad container.
- Cut the avocado in half, watching out for the pit. Cut a criss-cross pattern into each half, then use a spoon or non-sharp edge to pop the pieces out. Add the avocado as well as the pit to the salad container.
- Cut the persian cucumber in half lengthwise. Then slice each half lengthwise and cut into bite-size pieces. Add to the salad container.
- Use a serrated knife to cut the tomatoes into quarters (or halves, depending on what size you want them). Add to the salad container.
- Supreme the orange (instructions in video), then cut about 4 supremes into little pieces, and add to the salad container. Then give the whole thing a good shake (or a toss if you're using a bowl).
- Add the almonds to the salad container.
- Serve the salad. Crumble goat cheese on top. Add a little fresh-cracked black pepper, and enjoy!
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