Tuscan Kale Caesar Slaw

Ingredients for Tuscan Kale Caesar Slaw

• 60ml fresh lemon juice

• 8 anchovy fillets packed in oil, drained

• 1 garlic clove

• 1 teaspoon Dijon mustard

• 180ml extra-virgin olive oil

• 120ml finely grated Parmesan, divided

• Kosher salt and freshly ground black pepper

• 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.