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


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