Tuscan Kale Caeser Slaw
Tuscan Kale Caesar Slaw
Bon Appétit | July 2011
by The Bon Appétit Test Kitchen
The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up
to the tart, Caesar-like dressing of this hearty slaw.
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).
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.
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 refrigerate.
Toss kale with dressing and add remaining Parmesan cheese.