It's good to be green.
Tuscan Kale Caesar Slaw
from Bon Appetit
1/4 C. fresh Lemon juice
6 Anchovy fillets packed in oil, drained
1 Garlic clove
1 t. Dijon Mustard
3/4 C. Extra-Virgin Olive Oil
1/2 C. Parmesan, finely grated
Kosher salt and freshly ground Black Pepper
1 Egg, hard-boiled and peeled
14 oz. Kale, center stalks removed, thinly sliced crosswise (about 8 cups)
Combine the first 4 ingredients in a blender; puree 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 for up to 2 days.
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.
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.
This time last year: Bruschetta with Spicy Ceci Bean Puree and Black Olive Spread