Tuscan Kale Caesar Slaw

By Adam Rapoport
May 22, 2013
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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)
  1. 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.
  2. 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.
  3. 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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