Traditional recipes

Tuscan Kale Caesar Slaw

Tuscan Kale Caesar Slaw


  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 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)

Recipe 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 chill.

  • Toss kale and dressing in a large bowl to coat. Top with remaining 1/4 cup Parmesan and sieved eggs.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

Analysis based on 6 servings. 1 serving contains: Calories (kcal) 361.6 Calories from Fat (kcal) 9.3 Fat (g) 32.5 Saturated Fat (g) 5.7 Cholesterol (mg) 42.1 Carbohydrates (g) 10.0 Dietary Fiber (g) 1.8 Total Sugars (g) 0.3 Net Carbs (g) 8.2 Protein (g) 9.5 Sodium (mg) 433.3Reviews Section

Watch the video: A Kale Salad Youll Actually Want To Eat (July 2021).