Cooking From Memory ~ A Recipe Journal

Tuscan Kale Caesar Slaw


We enjoyed this at a recent ‘gourmet group’ gathering. and for the life of me, I can’t recall anything else we had at that meal. In fact, several of us agreed that we could have only had this and it would have been just right. Great textures, flavors and the presentation is amazing when you cut the kale in very thin strips. Enjoy!

Ingredients ~

  • ¼ cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • ¾ cup extra-virgin olive oil
  • ½ 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)

Method ~

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 ¼ cup Parmesan. Season to taste with salt and pepper. Cover and chill.

(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.

(This 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 ¼ cup Parmesan and sieved eggs.

Serves 4-6


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