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
4 to 6
fresh lemon juice
anchovy fillets packed in oil, drained
extra-virgin olive oil
finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
large hard-boiled egg, peeled
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.