Kale Salad

Name: Kale Salad
Ingredients: 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)

9 ingredients

1 steps

Ingredients

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)

Directions

1

{"0":"Combine the first 4 ingredients in a blender; puree 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.","2":"DO AHEAD Dressing can be made 2 days ahead. Keep chilled.","4":"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.","6":"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."}