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


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