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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb. Ingredients:
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) |
Directions:
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.
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.
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.
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