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.

9 comments:

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

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

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

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

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  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!

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  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.

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  7. Great textures and flavors in this dish.

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  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.

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  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. :)

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