Recipes

Go Back

Tuscan Kale Caesar Slaw

Wednesday, February 17, 2016

Courtesy Epicurious


Ingredients
1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
1 hard-boiled egg, peeled
14 ounces kale (about 8 cups) center stalks removed, thinly sliced crosswise

Directions
Combine the first 4 ingredients in a blender and 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 of the Parmesan.  Season to taste with salt and pepper.  Cover and chill.

Keep chilled.  Dressing can be made 2 days ahead. 

 

Go Back


Go Back


Tags

sour cream arugula gruyere chives blue cheese bok choy chimichurri jack cheese radish beet snow peas peach poblano beer pudding goat Cheese lettuce sesame shelling pancake carrot fronds bulgar bulgar wheat sausage rouille shitake cranberry carrot top Side onion pecan scapes anchovy wasabi gratin remoulade kluski paste crisp bayeldi pie buckwheat potatoes garlic pineapple imam carrot tops chimmichurri gazpacho fennel pears coriander frittata shiitake Tomatoes peas bacon biscuits melon Jerusalem artichoke pumpkin walnuts Kale white beans wrap kirsch cucumber green beans curry Apple couscous maple syrup olives butter habanero chili Recipes reggiano Corn gouda celery root brown sugar chilies eggs baguette Squash stuffing green pepper pork cockaigne bell pepper heavy whipping cream collins cheese steak kohlrabi tenderloin fennel seeds conserve baby bok choy capers Salsa pine nuts Shitake Mushrooms Salad scallions beef mint leeks jack blueberry hickory berry cointreau Red Onion bbq vanilla wafers Chevre strawberry celery hearts jam Beans plum tomatoes currants spelt Tomatillos sandwiches Eggplant creme artichoke kalamata chipotle walnut oil flank Spinach roasted apples fritters tomato rhubarb caesar hazelnuts compote egg barley sweet potato celebration pecans sauce mustard greens honey tostadas pesto tomatoe chocolate cake vegetable Poblano Chili feta pork chop crepes muffins fraiche sherry Cranberry Beans celeriac tomato corn pie pepper yellow onion dill Cider thai beet greens Leek bruschetta ramps Potato yogurt beets Butternut latkes Spread Farmers' Market mushrooms cream gin Soup oats polenta dilly peppers onions nectarine Vegan cantaloupe chiles chicken fritter syrup anise swiss maple slaw chicken dinner salad sweet chorizo cream cheese turnip panzanella cauliflower fondue asparagus shrunken heads fennel bulb dijon coeur carrots bosc buttermilk parmesan cornmeal wheat flour zucchini bean vinaigrette flank steak strata egg noodles watercress Greens spring bread pudding spiced winter squash Rice wine vinegar sunchokes vegetarian tart Drinks knots autumn Dressing plums basil bloody mary absinthe gorgonzola sandwich cilantro Bread meatballs pickled coconut milk sour chili peppers almond milk tortillas okra shallots Swiss Chard turnips verde daisy mushroom strawberries almonds plum tomato juice pasta coeur a la creme prosciutto tuscan lemon grass radishes casserole parmigiano