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

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