Makes 4 to 6 servings
Ingredients:
- 1/4 cup fresh lemon juice
- 8 anchovy fillets packed in oil, drained
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 3/4 cup Olive~Me & Co’s extra-virgin olive oil, parmesan garlic olive oil, garlic lemon olive oil or roasted garlic 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
Instructions:
- 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
- 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.
- 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.
* Tuscan kale has long, narrow, bumpy dark-green leaves.
