If you ask a Southerner what their favorite vegetable is, you might be shocked at some of the answers – mashed potatoes & gravy, corn pudding, macaroni & cheese, and dumplings – all thanks to blue plate specials and meat & threes, which are ubiquitous across the South. Last night, I told David I’d like to make a salad for dinner. He gave me the same look that I got from my mother holding a bar of soap when I said the “s” word. I revealed that it was a salad containing chicken and broccoli (two of his favorite foods), and his manner softened.
I spent the early part of my 20s unlearning many things that were imprinted into me at a young age. Not just nutrition, like starches, are not considered vegetables in other parts of the world, but colloquialisms, too. Idioms like fixin’, over yonder, and hankerin’ were words that I tried hard not to repeat in front of my peers. But what I have learned recently, is that to be Southern is a birthright of which I am proud. While I may have swapped some of my vocabulary and food choices over the last few decades, I still own a deep fryer and start every salutation with “Hey!”
While I crave foods like kale, quinoa, and edamame (full disclosure: I eat cauliflower with as much enthusiasm as he eats popcorn), my husband's version of healthy eating is a "cheesy" salad. How does one make a cheesy salad? I certainly had to! First, you buy a bag of mixed iceberg lettuce and then top it with lots and lots of French dressing and croutons. Cheesy is in the description, not an actual ingredient. So, I devised a simple starter salad (training wheels, if you will) that would lead him toward healthier options. This salad is a base for all sorts of accouterments – including cheese.
Roasted Broccolini & Brussels Sprouts Chopped Kale Chicken Caesar Salad
INGREDIENTS
For the Chicken
- ½ of a lemon, juiced
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 1 clove of garlic, minced
- 1 tablespoon fresh rosemary, minced
- 3/4 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1-1 ½ pounds boneless skinless chicken breasts (or tenders)
For the Dressing
- ½ cup Duke’s mayo
- ¼ cup sour cream
- ½ teaspoon anchovy paste
- 3 cloves garlic, finely minced
- 1 ½ tablespoons olive oil
- 2/3 tablespoon lemon juice
- 1 ½ teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon freshly ground black pepper
- 2 anchovy filets (optional)
- ¼ cup finely shredded fresh parmesan cheese
- Salt to taste
For the Salad
- 1 large bunch Lacinato kale, stems removed
- 1 large romaine hearts
- 3/4 pounds Brussels sprouts, quartered
- 2 bunches of broccolini, ends trimmed
- 2 tablespoons olive oil
- salt and pepper
- 3/4 cup grated parmesan cheese
INSTRUCTIONS
For the Chicken
- In a small bowl, whisk together the ingredients for the marinade.
- Season the chicken with salt and pepper, then place it in a freezer bag.
- Pour the marinade over the chicken, seal the bag, then massage it into the chicken with your hands. Refrigerate for at least an hour.
For the Dressing
In a mixing bowl, combine Duke’s mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic, then stir. Next, whisk in sour cream and ¼ cup of parmesan cheese. Store in an airtight container in the refrigerator until ready to serve. If you choose to include anchovy fillets, be sure to finely mince before incorporating them.
For the Salad
- Remove the chicken from the refrigerator and prepare vegetables.
- Preheat oven to 350F. Place Brussels sprouts and broccolini on a large parchment-lined roasting pan. Toss with oil, salt, and pepper. Add wire rack and place chicken with marinade on top. Cook for 20-25 minutes, flipping halfway through. The broccolini may cook a little faster.
- Place chicken on a cutting board and let rest before slicing. Allow vegetables to cool slightly.
- In a large bowl, add kale and massage until it breaks down the leaf. Add romaine hearts, parmesan cheese, sprouts, broccolini, and sliced chicken. Toss with the desired amount of dressing. Enjoy! This salad is even better the next day and perfect for meal prep.
