Tuscan Kale Caesar Slaw
A modern twist on the classic Caesar salad featuring thinly sliced Tuscan kale tossed in a creamy homemade Caesar dressing with anchovies, Parmesan, and topped with sieved egg.
Ingredients
- •¼ cup fresh lemon juice
- •8 fillets anchovy fillets packed in oil, drained
- •1 clove garlic clove
- •1 teaspoon Dijon mustard
- •¾ cup extra-virgin olive oil
- •½ cup finely grated Parmesan
- •to taste Kosher salt and freshly ground black pepper
- •1 whole hard-boiled egg
- •14 ounces Tuscan kale
- •Tuscan kale
- •Lacinato
- •black kale
- •dinosaur kale
- •narrow
- •information
Cooking Instructions
- 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.
15 min
- 2.
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.
10 min
- 3.
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.
5 min
