Blanch the kale in salted, boiling water after removing the tougher parts, drain and place in cold water.
Boil the eggs for approx. 9 minutes. Drain and place in a bowl with ice water for 10 minutes. Peel and chop the eggs.
In a bowl, mix the desalted capers, mustard, chopped parsley, chopped chili pepper and drained and chopped gherkins. Blend in the oil, vinegar, a pinch of salt and some freshly-ground black pepper. Add the eggs and mix. Cut the kale into strips, arrange it on top of the crisps, add the sauce and serve.
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CHICKEN BURGERS WITH CURRIED MAYONNAISE, APPLE AND WALNUTS