Kale Caesar Slaw


Recipe courtesy of Epicurious and Bon Appetite

Serves 4 to 6

  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup Parmesan cheese, finely grated
  • 1 hard-boiled egg, peeled
  • kosher salt and freshly ground black pepper
  • 14 ounces kale, center stalks removed, thinly sliced crosswise (about 8 cups)


Kale Caesar Slaw

Kale Caesar Slaw

Click image to enlarge


Combine the first 4 ingredients in a blender; puree until smooth. With processor running, slowly add olive oil, drop by drop, to make a creamy dressing. Transfer to a bowl and stir in 1/4 cup of Parmesan cheese. Season to taste with salt and pepper. Cover and chill.

Separate the egg white from the yolk of the hard-boiled egg. Press egg white through coarse-mesh strainer into a bowl with back of wooden spoon; scrape egg white from back of strainer into bowl. Repeat with egg yolk, using a clean strainer and bowl.

Toss kale and dressing in a large bowl to coat. Season again to taste with salt and pepper. Top with remaining Parmesan cheese and sieved egg.

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