Tuscan Kale Caesar Slaw

4.7(101)

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.

by The Bon Appétit Test Kitchen·published 2011-06-15

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Servings

(4–6)

Total time

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Ingredients (10)

serves

1/4 cup fresh lemon juicelemon-juice
8 anchovy fillets packed in oil, drainedoil
1 garlic clovegarlic
1 teaspoon Dijon mustarddijon-mustard
3/4 cup extra-virgin olive oilolive-oil
1/2 cup finely grated Parmesan, dividedparmesan
Kosher salt and freshly ground black peppersalt-and-pepper
1 hard-boiled egg, peeledegg
14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)kale
**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.

Instructions (3 steps)

01Combine 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.

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