1 cherry belle radish, sliced thin (I use a mandolin)
3 T extra virgin olive oil
For the vinaigrette:
2 T extra virgin olive oil
2 T blackberry puree (approx 6 blackberries, blended)
2 T red wine vinegar
2 T Dijon mustard
1 T whole grain mustard
Salt & pepper to taste
For the chicken rub:
4 sprigs rosemary, chopped finely
Zest of 1 lemon (use micro plane or chop finely)
Juice of half a lemon (4 tsp)
1 T extra virgin olive oil
1/8 tsp Fresh cracked pepper
½ tsp salt
Mix together ingredients for chicken rub and rub evenly over chicken breasts. Allow chicken to marinate and come to room temperature (approx 20-30 minutes).
For vinaigrette, whisk all ingredients together and set aside.
Preheat cast iron pan or grill. Once hot, add 3 T extra virgin olive oil and allow oil to warm. Add marinated chicken breasts and allow to sear and get a nice golden crust on one side (approx 2 minutes). Flip and continue cooking until chicken bounces back when touched firmly at its thickest part (I like to sear mine, flip and cook for about another minute, then finish in a 400 degree oven for approx. 5 minutes depending on the thickness of the chicken).
Remove chicken from pan/grill and allow to rest for 5 minutes before slicing (helps chicken finish cooking in the middle and for juices to stay in chicken when sliced).
After chicken is removed from pan/grill, place romaine face down in pan and begin to cook the face of the romaine (if using the cast iron pan, wipe out excess oil/juices from the chicken so will allow romaine to char instead of steam). Once romaine has gotten some color (approx. 1 minute), remove from pan and allow to cool slightly.
Thinly slice radishes to garnish (if doing ahead, place in ice water to keep crisp). Assemble dish by placing romaine face up on plate, topped with sliced chicken, drizzle with vinaigrette, radish slices, and fresh blackberries! Enjoy!