Name: Tuscan Kale Caesar Slaw
Yield: 4 to 6 Servings
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)

Skip to main content

Image may contain Plant Food Dish Meal Flower and Blossom

Recipe notes

Back to top