INGREDIENTS
•
3 egg yolks
•
3 cloves garlic, crushed
•
1 tablespoon Dijon mustard
•
1/4 cup (60ml) extra virgin olive oil
•
1 tablespoon apple cider vinegar
•
8 stalks kale, trimmed
•
2 tablespoons extra-virgin olive oil
•
1/3 cup (25g) finely grated Parmesan
•
Sea salt and cracked black pepper
•
4 (200g) chicken breast fillets, trimmed
•
Extra-virgin olive oil, for brushing
•
Sea salt and cracked black pepper
•
1 cup (200g) shredded Brussels sprouts
•
2 baby cos (romaine) lettuces (360g), trimmed and leaves separated
•
3 cups (75g) baby spinach leaves
•
1/2 cup (80g) pine nuts