Tuscan kale caesar salad with italian rosato toscana wine

Indulge in the richness of Tuscan kale Caesar salad paired perfectly with Italian Rosato Toscana wine. A delightful blend of flavors awaits!

Ingredients:

• 6 radishes thinly sliced
• 2 Tablespoons red wine vinegar
• 1 Tablespoon extra virgin olive oil
• 4 Tablespoons almonds chopped
• 1/3 cup mayonnaise
• 2 ½ Tablespoons red wine vinegar
• 2 Tablespoons extra virgin olive oil
• 2 cloves garlic finely minced or zested
• 1/2 teaspoon black pepper
• ½ cup grated parmesan divided
• 2 bunches kale tough stems removed and roughly chopped
• 6 chicken thighs boneless and skinless
• 4 Tablespoons flour
• Olive oil
• Salt and pepper

Instructions:

1. Mix together the radishes, vinegar, and olive oil in a bowl. Season with salt and pepper and stir well. Allow it to sit for at least 10 minutes.
2. In another bowl, blend mayonnaise, vinegar, olive oil, minced garlic, black pepper, and half of the parmesan cheese. Whisk until fully mixed.
3. Combine the kale and dressing in a large bowl. Use your hands to massage the kale firmly for 3-4 minutes until it softens slightly. Season with salt and pepper according to your preference. Set it aside.
4. Slice the chicken into 1-inch chunks and place them in a large Ziploc bag with flour, salt, and pepper. Seal the bag and shake it to make sure the chicken is evenly coated with the flour mixture.
5. Heat a small amount of oil in a large nonstick pan over medium-high heat until it is hot. Add the chicken in a single layer and cook for 8-10 minutes, turning occasionally, until it is golden and fully cooked. Transfer the chicken to a plate lined with paper towels.
6. Add the cooked chicken, drained marinated radishes, almonds, and the rest of the cheese to the dressed kale in the bowl. Gently toss everything together and serve.

Summary:

• Calories: 335 kcal
• Fat: 31 g
• Protein: 8 g
• Carbs: 9 g
• Potassium: 330 mg
• Magnesium: 100 mg