Saturday, November 5, 2011

Tuscan Kale Caesar Slaw

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

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