Tuscan Kale Caesar Slaw

Tuscan Kale Caesar Slaw
Tuscan Kale Caesar Slaw
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Salad Egg Side No-Cook Fourth of July Picnic Thanksgiving Mother's Day Graduation Backyard BBQ Dinner Buffet Parmesan Kale Fall Spring Summer Family Reunion Engagement Party Potluck Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 teaspoon dijon mustard
  • 1/4 cup fresh lemon juice
  • kosher salt and freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 1 garlic clove
  • Carbohydrate 3 g(1%)
  • Cholesterol 36 mg(12%)
  • Fat 31 g(48%)
  • Fiber 1 g(4%)
  • Protein 7 g(14%)
  • Saturated Fat 6 g(28%)
  • Sodium 352 mg(15%)
  • Calories 312

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. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

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. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

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