Tuscan Kale Caesar Slaw

By á-2799

Ingredients

• 1/4 c fresh lemon juice
• 8 anchovy fillets packed in oil, drained
• 1 garlic clove
• 1 tsp Dijon mustard
• 3/4 c olive oil
• 1/2 c finely grated Parmesan,
• 1 hard-boild egg, peeled
• 14 oz Kale, centre stalks removed, thinly sliced crosswise (8 cups)

Preparation

Step 1

Combine the first 4 ingredients in a blender, puree 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 c Parmesan.Season to taste with salt and pepper. Cover and chill.
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.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 c Parmesan and sieved eggs.