You may also like
Categories:
garlic Parmesan lemon juice heavy cream vegetable oil kosher salt freekeh kosher salt skinless freshly ground black pepper olive oil kale radishes cheese
Viewed: 17 - Published at: 7 years agoIngredients
- 1 small garlic clove, finely grated
- 2 tablespoons finely grated Parmesan
- 1 tablespoon fresh lemon juice
- 1/4 cup heavy cream
- 2 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 1 cup freekeh
- Kosher salt
- 2 skinless, boneless chicken breasts (about 12 ounces total)
- Freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 bunch Tuscan kale, ribs and stems removed, leaves torn
- 1 medium kohlrabi, peeled, cut into matchsticks
- 4 radishes, thinly sliced
- Shaved Asiago cheese and chopped fresh chives (for serving)
Method
- Whisk garlic, cheese, and lemon juice in a medium bowl. Gradually whisk in cream and oil; season with salt and pepper.
- DO AHEAD:
- Cook freekeh in a medium saucepan of boiling salted water until al dente, 20-25 minutes; drain, shaking off water. Spread out on a baking sheet; let cool.
- Meanwhile, season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook until browned and cooked through, 6-7 minutes per side. Transfer chicken to a plate; let cool slightly, then shred with 2 forks.
- Combine chicken, freekeh, kale, kohlrabi, and radishes in a large bowl. Add dressing and toss to coat; season with salt and pepper. Top salad with cheese and chives.
