Go Back

Tuscan Kale Caesar Slaw

Wednesday, February 17, 2016

Courtesy Epicurious

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

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


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