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Tuscan Kale Caesar Slaw

Tuscan Kale Caesar Slaw Recipe

  • 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)
  • Tuscan kalealso called , Lacinato, black kale, or dinosaur kalehas long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers markets.
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