Kale Caesar!

1/2 c. plus 3 T. extra-virgin olive oil (divided)
2 boneless, skinless chicken breasts (or 6 oz. "chickun" breasts)
Salt and freshly ground pepper
5 slices good bread
8-10 Tuscan kale leaves
1/2 c. shaved Parmesan
2 T. pine nuts, toasted
1 T. Dijon mustard
1 t. sherry vinegar
1 t. finely chopped shallot

Heat 1 T. of the olive oil in a medium skillet over medium-high heat. Season the chicken with salt and pepper, and saute until cooked through, 5-6 minutes per side. Remove from the skillet and let rest while you make the salad. (Alternatively, cook "chickun" according to package directions and keep gently warm.)

Preheat oven to 400 degrees with the rack in the middle position. Cut the crusts off the bread and slice each piece into 1/2" thick strips. Place it on a baking sheet, drizzle with 2 T. of the oil, and bake until the croutons are golden, 3-4 minutes.

Cut off and discard the stems of the kale and cut the leaves into thin strips. Gentle massage the kale to break up the fibers, then soak the leaves in a bowl of ice water.

Slice the chicken. Dry the kale with paper towels and divide it among 4 bowls. Add the croutons, sliced chicken, Parmesan, and pine nuts. Season with salt and pepper.

In a jar or small bowl, shake or whisk the remaining 1/2 c. oil, mustard, vinegar, and shallot until creamy. Season with salt and pepper. Pour the dressing over the salad, toss, and serve.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 136.