Tuscan Kale Caesar Slaw

By Loish

Tuscan Kale has long, narrow, bumpy leaves.

Ingredients

• 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)

Preparation

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.