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Tuscan Kale Caesar Slaw


Tuscan Kale has long, narrow, bumpy leaves.

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  • 1/4 cup lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 tsp. Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 1/2 cup finely grated Parmesan cheese
  • 1 hard boiled egg, peeled
  • 14 oz. Tuscan Kale, center stocks removed, thinly sliced crosswise (~8 cups)



Step 1

Combine first 4 ingredients in a blender; puree until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. transfer to a bowl and add 1/4 cup Parmesan. Season with S & P and chill.
Can be made 2 days ahead. Keep chilled.
Separate egg white from yolk. Press egg white through a coarse strainer with the back of a spoon. Remove all white from mesh. Press egg yolk through a clean strainer, using a clean bowl. Cover bowls and chill.
Toss kale and dressing in a bowl. Add remaining 1/4 cup Parmesan and sieved eggs.


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