Sprout & kale caesar(ish) salad

Finely shred the kale into small pieces. Using a mandolin or a sharp knife, thinly slice the sprouts, discarding the root. This is a laborious task but I promise it’s worth it - you can also prep this in advance. 

Season the chicken thighs on both sides. Set a pan over a medium heat and heat the olive oil. Fry the chicken for 4 minutes on each side then remove from the pan to rest.

To make the dressing, add the yolk, grated garlic and dijon to a mixing bow and whisk to combine. Gradually stream in the oils while whisking. One the dressing starts to thicken, you can add the oil slightly faster. Stir though the chopped anchovies, grated parmesan, lemon juice and lots of cracked black pepper. Taste and adjust as needed. I like to thin it out with a little water to make it go slightly further.

Add the kale and sprouts to the mixing bowl with the dressing and use your hands to firmly scrunch the dressing into the kale - this will break it down slightly and make it easier to eat! Mix through a handful of seeds and a grating of parmesan cheese, if you like.

Slice the chicken into strips and either toss through the salad or lay it over the top along with a scattering of seeds.