Tuscan Kale Caesar Salad

From epicurious.com


  • 1/4 c lemon juice
  • 8 anchovy fillets in oil, drained
  • 1 garlic clove
  • 1 t Dijon mustard
  • 3/4 c olive oil
  • ½ c grated Parmesan
  • Kosher salt & black pepper
  • 1 hard-boiled egg
  • 1 bunch Tuscan kale, center stalks removed, thinly sliced crosswise (about 8 c)

Preparation: Purée first 4 ingredients in blender until smooth. Slowly add oil, to make creamy dressing. Transfer to bowl, stir in ¼ c Parmesan, salt, pepper. Cover and chill. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through with the back of a spoon. Repeat with egg yolk, using a clean strainer and bowl. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining ¼ c Parmesan and eggs.