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
Ingredients
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1/4 cup
fresh lemon juice
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8
anchovy fillets packed in oil, drained
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1
garlic clove
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1 teaspoon
Dijon mustard
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3/4 cup
extra-virgin olive oil
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1/2 cup
finely grated Parmesan, divided
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Kosher salt and freshly ground black pepper
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1
large hard-boiled egg, peeled
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14 ounces
Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
Directions
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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.
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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.
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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.
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