TUSCAN KALE CAESAR SLAW

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Tuscan Kale Caesar Slaw image

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.

Provided by Bon Appétit Test Kitchen

Categories     Salad     Egg     Side     No-Cook     Fourth of July     Picnic     Thanksgiving     Mother's Day     Graduation     Backyard BBQ     Dinner     Buffet     Parmesan     Kale     Fall     Spring     Summer     Family Reunion     Engagement Party     Potluck     Anchovy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

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.

Steps:

  • 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 chill.
  • 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.

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