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Kale Caesar Slaw

Serves 4-6, as a starter course


¼ cup lemon juice
8 anchovy fillets
1 garlic clove
1 tsp Dijon mustard
¾ cup olive oil
½ cup Parmesan cheese, finely grated salt and pepper
1 hard-boiled egg,
14 oz kale (ideally Tuscan Kale, also known as Cavolo Nero)
Salt and black pepper.


Combine lemon juice, anchovy, garlic, and mustard in a blender and puree until smooth (if using hand blender, use narrow container only). Slowly add oil, drop by drop, to make a creamy dressing. Transfer to a bowl and stir in ¼ cup of the Parmesan cheese. Season with salt and pepper to taste. Cover and chill. May be done several days in advance.

Separate egg white from yolk. Place cooked egg white in a coarse mesh strainer and press through with a spoon (or run over grater) collecting in a bowl. Repeat with cooked egg yolk, using a clean strainer and collect in a separate bowl.

Prepare the kale:  peel stalks, cut leaves away from center stalks and then thinly slice crosswise. Toss kale and dressing in a large bowl to coat. Season with salt (if necessary) and pepper. Top with remaining 1/4 cup Parmesan cheese and sieved eggs.


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