Kale Caesar Slaw Recipe
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 6 servings
Author: Public Lives, Secret Recipes
- 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)
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.
Remove yolk from egg & place egg white through a coarse-mesh strainer over a small mixing bowl. Repeat with yolk.
Toss kale, dressing, & egg in a large mixing bowl. Top with remaining parmesan, serve, & enjoy!
- blender
- measuring cup
- medium mixing bowl
- small mixing bowl
- coarse-mesh strainer
- large mixing bowl
- salad utensils