Louisa’s Kale salad

Louisa Lorang cooked fried kale and chicken salad with anchovies and Le Gruyère AOP as she gathered with her friends.

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Louisa’s Kale salad
Cooking | Recipes

Warm kale with chicken and Le Gruyère AOP

Light main course – 2 persons – 20 minutes


  • 2 Chicken breasts (preferably with skin)
  • Olive oil
  • Salt and pepper
  • 2 anchovies
  • 2 cloves garlic
  • 1 teaspoon chili flakes
  • 200g kale
  • 2-3 tablespoons of lemon juice
  • 100g Le Gruyère


  • 2 slices of sourdough bread
  • Olive oil
  • 1 clove of garlic
Louisa’s kale salad with Le Gruyère AOP
Louisa’s Kale salad


  1. The chicken:
    Fry the chicken breasts in olive oil on a hot pan. Fry them on both sites, until the chicken is golden and well done. Add salt and take them of the pan.
  2. The kale:
    Chop the anchovies and cut the garlic into thin slices. Saute both parts in olive oil on a hot pan. Add chili and fry briefly. The garlic may turn slightly golden.
    Meanwhile, grate the kale and bring it to the pan. Fry for a few minutes, season with lemon juice, salt and pepper.
  3. Garlic bread:
    Add a light layer of olive oil at the slices of bread. Grill it on a hot grill pan. Rub the warm bread with garlic. Top with salt – and ready for serve.
  4. Serving:
    Cut the chicken into slices. Serve the kale with chicken in deep plates. Top with plenty of coarsely grated Gruyère and serve immediately with the grilled garlic bread.


...and don't forget the CONTEST.
You can win a 2,5 kg wedge of Le Gruyère AOP!