Name: Tuscan Kale Caesar Slaw
Yield: Makes 4 to 6 servings
Ingredients: 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); **Ingredient Info:**Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers' markets.

Tuscan kale caesar slaw in a glass bowl.

Tuscan Kale Caesar SlawPhoto by Maren Caruso

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

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)

**Ingredient Info:**Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers' markets.

Preparation

Step 1
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.
Step 2
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 chill.
Step 3
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Recipe notes

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