Sunday, July 17, 2011

Kale Caesar Slaw

Who knew a raw kale salad could be so fantastic?!   This salad was so good that I ate the leftovers for breakfast - a little weird but since there is egg in it, I think it counts as a breakfast food!  The leftover salad may have been even better than the fresh one.  I loved the traditional Caesar dressing ingredients paired with the crisp kale.  Tasty!

A big thank you to Tami and Bill from Earthen Harvest.  The CSA season has been great!  The vegetables are all so fresh and wonderful.  I look forward to each and every box!  The kale was tender and delicious - perfect for a salad.  The recipe was a find from the July issue of Bon Appetit.  Two of my favorite things are getting new food magazines in the mail and my weekly vegetable box on the doorstep - actually the CSA newsletter that comes earlier is fun too!   The little things in life can bring so much happiness!

Tuscan Kale Caesar Slaw
Courtesy Bon Appetit, July 2011

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)

Combine the first 4 ingredients in a blender; purée 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 Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.


  1. I've cooked it, but never used it raw in a salad. This looks marvelous!

  2. I'm going through a kale phase. Lovely to find a new recipe (yes, will do) and have a fast breakfast!

  3. That dressing sounds incredible, Jen! Love the idea of using kale in a salad -- I've never had it raw!

  4. This sounds great...I see no problem iwth having it for breakfast too.

  5. I have never had Kale in a salad...this looks good and very healthy! Let me know when you can stop by to walk through the garden...we can catch up!

  6. Jen - I'm going to give this a try. I've got Tuscan kale ready to harvest in my garden and am always looking for new ways to use it rather than my typical ribollita or beans and kale.

  7. Great textures and flavors in this dish.

  8. I've eaten kale for breakfast before too, so this would appeal to me! I just got kale in my CSA basket the other week and almost made a Caesar salad with it, but ended up making a Greek Salad - delicious! I don't think you can go wrong with kale, it's so good for you.

  9. Three cheers for our CSA! So excited to get corn this week.
    I tried a raw kale salad last week and was disappointed. Bookmarking your recipe - maybe I'll work up the courage to try another one soon. :)