Tuscan Kale Caesar Slaw

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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
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, peeled
  • 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Description

The Crisp-tender Texture And Robust Flavor Of Thinly Sliced Tuscan Kale Stands Up To The Tart, Caesar-like Dressing Of This Hearty Slaw. Serve As A First Course Or As A Side With Grilled Chicken, Beef, Or Lamb.

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