Tuscan Kale Caesar Slaw

This is really good but can be tart, I go a little lighter on the lemon juice & you can add a dash of honey.

• lizperlman

• 1/25/2017

Pretty good side salad, & it certainly feels like I'm eating something healthy. I made a few modifications, however. I added a handful (maybe 10 small) of thinly sliced raw brussels sprouts to the kale before tossing with the dressing, and used 2 garlic cloves in the dressing. Otherwise I made it as written, I even sieved the egg - though I'm unsure of why. Will make it again & maybe add grilled chicken or salmon next time for a heartier main dish.

• kcsfbay

• Oakland, CA

• 12/29/2016

In two weeks, this has absolutely become my favorite kale recipe ever. I tweaked by using anchovy paste as someone else mentioned, also upped the garlic a little as I always think you can’t have too much garlic! But I did add a pinch of sugar to balance the very tart lemon. I’m with madconn on the quantities; make the full recipe & use what seems appropriate. Similarly, the whole sieve thing with the egg seems a bit much. I grated with the same grater I used for the cheese, and it was just fine. The two times I made it were both with CSA kale, of two different kinds, but not sure which kind. The point being that it’s probably good with any kind. One thing no one has mentioned is how much the recipe shrinks down when you dress the kale. Probably close to 50% reduction, so if you’re feeding a big crowd or bringing to a picnic, you might go to multiples of the recipe.

• acseligman

• New York City

• 6/24/2016

I forgot the cheese (who does that??) and this was STILL really good. much more interesting that romaine caesar and much better for you, too. A keeper for sure.

• ewaltrs

• san francisco, ca

• 1/21/2016

Really delicious and keeps for days

• Anonymous

• NJ

• 12/18/2015

Really delicious but it does need some minor tweaks. Incredibly acidic- I'll most likely half the amount of lemon juice next time. I'll also add more than the 3 garlic cloves I did- maybe 5. I also didn't do the hardboil egg and add homemade croutons. Other than that, loved everything about it, even with the tweaks I didn't make. My husband had second helpings!

• lsoaps11

• Boston

• 10/4/2015

can this be assembled (everything) overnight or in the morning of the day of serving?

• Carol51650

• upstate NY

• 6/19/2015

Based on reviews, I made about half of the dressing but not sure why everyone's so hung up on the quantity. Common sense folks. Made as is, except just finely chopped the egg, added as much parmesan as I wanted, and a huge squirt of anchovy paste instead of anchovies. So delicious and can't wait to make it again.

• madconn

• 2/2/2015

This was delicious and turned out to be the surprise hit of our Thanksgiving meal. I used only 4 anchovies and added a little sugar as the dressing was very tart, but those were the only modifications other than simplifying the addition of the hard-boiled eggs, which needed only chopping. Made it the evening before, and the flavors seemed to improve overnight. Delicious on its own with crusty bread.

• DoroFan

• New York, NY

• 11/28/2014

My guess is that the dressing is based on how many anchovies are in an average tin and to give you a way to use them all up in the dressing. Then, once dressing is made, you can choose how much or how little to use, but it's not necessarily intended to all go on one salad. I've just made a salad for two of us and have enough dressing for another four salads, I'd guess. I dunno. Seems reasonable to try to construct recipes around using up oddball ingredients (like anchovies) that come in specific sizes.

• laurieandMarls

• Jamaica Plain, MA

• 11/10/2014

Sorry, I didn't get the whole "great" reviews of this. And many of you modified the original recipe to make it "great". I made this exactly as written -- way too much dressing; only used 1/3 of it for 2 of us and it was STILL drowning in it. The amount of lemon called for makes it very sour. And sieving the eggs? I guess, but can do the same thing in a food processor. I liked the idea of Kale. So next time I'll just use my stand-by home-made Caesar dressing and put it on some Kale.

• cody50

• Lafayette, CA, United States

• 9/28/2014

Absolutely divine. Used only about one-third of the dressing for a salad for four people. But left the rest with the host, who loved it!

• lemonsquare

• 9/7/2014

It's great. My favorite salad. I use less oil (1/2 cup) and fewer anchovies (5-6) than the recipe calls for. Also, there is no need to separate the eggs and grate them into separate bowls. Just grate the egg any way you want and throw the whole thing in.

• cheesepuff

• Brooklyn, NY

• 6/1/2014

A really tasty salad. I found 3 anchovies perfect. Also I use a minimum of one egg per two servings. Hard boiled eggs can be grated on an extra course Microplane with the same results as the sieve method. Lacinato, or Tuscan, kale is essential.

• jdaverman

• Santa Fe, NM

• 4/21/2014

I will definitely be making this one again! It's healthy, without tasting that way. While pushing the egg through a sieve was a nice touch, I am sure it would be just as good finely minced. The dressing does have a pungent odor, but once the salad is dressed you don't notice it as much.

• tastysausagerecipe

• Brooklyn, NY

• 4/2/2014