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id
738
Name
Tuscan Kale Caesar Slaw
Main Dish Category
Salads and Dressings
Secondary Dish Category
Main Ingredient
Kale
Other Ingredient
Anchovy fillets
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
Cooking Type
StoveTop
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
Origin
Bonappetit July 2011
Image