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

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