Tuscan Kale Caesar Salad

By stancec44

Ingredients

• ingredient info:
• 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)
• Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers' market

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.