Tuscan Kale Caesar Slaw

Ingredients for Tuscan Kale Caesar Slaw

• 60ml di succo di limone fresco

• 8 anchovy fillets packed in oil, drained

• 1 garlic clove

• 1 cucchiaino di senape di Digione

• 180ml extra-virgin olive oil

• 120ml finely grated Parmesan, divided

• Sale kosher e pepe nero macinato fresco

• 1 hard-boiled egg, peeled

• 400g Tuscan kale or other kale, centre stalks removed, thinly sliced crosswise (about 8 cups)

• Ingredient Info:Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers' markets.

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 40g Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

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. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 40g Parmesan and sieved eggs.

Avvertenza

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