Labadie Recipe Database

Name Tuscan Kale Caesar Slaw Number of People 6 List of Ingredients 1/4 cup fresh lemon juice 8 anchovy fillets packed in oil, drained 1 garlic clove 1 tsp. Dijon mustard 3/4 cup extra-virgin olive oil 1/2 cup Parmesan, divided kosher salt and freshly ground black pepper 1 hard boiled egg, peeled 14 oz. Tuscan kale or other kale, center stalk removed, thinly sliced crosswise (about 8 cups) Description Combine the first 4 ingredients in a blender; puree until smooth.  With machine running, slowly add oil, crop by drop, to make a creamy dressing.  Transfer dressing to a bowl and stir in 1/4 cup finely grated Parmesan.  Season to taste with salt and pepper.  Cover and chill. Separate egg white from yolk.  Place egg white in a coarse-mesh sieve set over a bowl.  Press egg white through sieve with the bak of a spoon; scrape egg white from bottom of sieve.  Repeat with yolk, using a clean strainer and bowl.  Cover bowls separately and chill.   Toss kale and dressing in a large bowl to coat.  Season to taste with salt and pepper.  Top with remaining 1/4 cup shaved Parmesan and sieved egg. Time 45 minutes Difficulty (1-5) 1 Notes Be sure to buy a kale that is not too rubbery and bitter. Dressing can be made 2 days ahead and chilled.  Egg can be prepared 6 hours ahead and chilled. 10 pts+ with egg for serving of 1 1/3 cups Image