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Author Notes: The crisp-tender texture and robust flavor of Tuscan kale stands up to the tart, Caesar-like dressing (which includes mustard and anchovy fillets.) In addition to serving this hearty slaw as a side dish, it would also be impressive as a main-course salad served alongside grilled chicken, beef, or lamb. If you can’t find Tuscan kale, it’s fine to use another variety. - Adam Rapoport
Serves 4 to 6
- 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 large hard-boiled egg, peeled
- 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
- Purée first 4 ingredients in a blender until smooth. With machine running, slowly add oil, drop by drop, until creamy dressing forms. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. Dressing can be made 2 days ahead. Keep chilled.
- Separate egg white from yolk. Using the back of a spoon, press egg white through a coarse-mesh strainer set over a small bowl. Repeat with egg yolk, using a clean strainer and bowl. Cover bowls separately and chill.
- Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Sprinkle with remaining ¼ cup Parmesan and sieved eggs.
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.