Tuscan Kale Caesar Slaw

Photo by Rebecca C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup fresh lemon juice

  • 8

    anchovy fillets packed in oil, drained

  • 1

    garlic clove

  • 1

    teaspoon Dijon mustard

  • 3/4

    cup extra-virgin olive oil

  • 1/2

    cup finely grated Parmesan, divided

  • Kosher salt and freshly ground black pepper

  • 1

    hard-boiled egg, peeled

  • 14

    ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

  • Read More http://www.epicurious.com/recipes/food/views/Tuscan-Kale-Caesar-Slaw-366450#ixzz1edxK54yr

Directions

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs. Read More http://www.epicurious.com/recipes/food/views/Tuscan-Kale-Caesar-Slaw-366450#ixzz1edxWb0a3

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