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Tuscan Kale Caesar Slaw

Tuscan Kale Caesar Slaw

Bon Appétit | July 2011 

by The Bon Appétit Test Kitchen

Serves 4-6

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw.

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) 

Preparation

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 refrigerate.

Toss kale with dressing and add remaining Parmesan cheese.

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