Kale Caesar Slaw Recipe
Prep time: 
Total time: 
Serves: 6 servings
  • ¼ cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 tsp dijon mustard
  • ¾ cup EVOO
  • ½ cup finely grated parmesan, divided
  • pinch of kosher salt
  • pinch of 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)
  1. In blender, combine lemon juice, anchovy fillets, garlic clove, & dijon mustard. Blend until smooth. Add in EVOO & blend until smooth. Pour dressing into medium mixing bowl & add in ¼ cup parmesan, salt, & pepper. Stir to combine.
  2. Remove yolk from egg & place egg white through a coarse-mesh strainer over a small mixing bowl. Repeat with yolk.
  3. Toss kale, dressing, & egg in a large mixing bowl. Top with remaining parmesan, serve, & enjoy!
measuring cup
medium mixing bowl
small mixing bowl
coarse-mesh strainer
large mixing bowl
salad utensils
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2018/09/in-the-kitchen-that-inspired-one-kings-lane.html