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  • Kale Caesar Slaw

    1 vote
    Kale Caesar Slaw
    Servings: 8 cups
    by Phyllis Smith
    47 recipes
    		 >
    I got this from my daughter-in-law who i think got it from Epicurious, who I think got it from Bon Appetit. Whatever its lineage, it's delicious with any sort of kale.

    Ingredients

    • 1/4 c fresh lemon juice
    • 8 anchovie fillets, packed in oil, drained
    • 1 garlic clove
    • 1 t Dijon mustard
    • 3/4 C extra-virgin olive oil
    • 1/4 C freshly grated Parmesan cheese
    • Kosher salt and freshly ground pepper
    • 1 egg, hard-boiled, peeled and separated
    • 8 C Tuscan or other Kale, center stalks removed, thinly sliced

    Directions

    1. Combine first four ingredients in blender and puree until smooth. With machine running, add oil slowly to make a creamy dressing.
    2. Transfer to bowl and add cheese. Season to taste with sale and pepper.
    3. Place egg white in a coarse mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon (actually, I used my fingers for this).Scrape egg white from back of strainer. Repeat with egg youlk, using a clean strainer and bowl.
    4. Toss kale and dressing in large bowl to coat. Season to taste with salt and pepper. Top with sieved eggs.
    5. You can also top with an additional 1/4 c grated cheese, but I didn't feel the need.
    6. Serve and be prepared to love it.

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