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

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