Tuscan Kale Caesar Slaw Recipe

Name: Tuscan Kale Caesar Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; , Lacinato, black kale, or dinosaur kale-has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers' markets.

Servings: persons

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
, Lacinato, black kale, or dinosaur kale-has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers' markets.

1
Combine the first 4 ingredients in a blender; puree 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:
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:
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.

2346

kcal

Calories

252

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup fresh lemon juice, 8 anchovy fillets packed in oil, drained, 1 garlic clove, 1 teaspoon Dijon mustard, and more.

Yes, Tuscan Kale Caesar Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuscan Kale Caesar Slaw

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