Tuscan Kale Caesar Slaw
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 about 8 cups, center stalks removed, thinly sliced crosswise
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