Feel great, be healthy


Tuscan Kale Caesar Slaw




  • 1 garlic clove
  • 2 anchovy fillets, drained
  • 1 tsp of Dijon mustard
  • ¼ cup of fresh lemon juice
  • ½ tbsp of olive oil
  • 1 hard-boiled egg, shelled
  • 2 handfuls of kale leaves, roughly torn
  •   Cracked pepper and sea salt to taste


  1. Combine the garlic, anchovy, mustard and lemon juice in a blender to form a smooth puree. Then, whilst the blender is still running, slowly add the olive oil drop by drop, to make a creamy dressing. Transfer the dressing to a bowl and season to taste with salt and pepper. Set aside.
  2. Separate the cooked egg white from the yolk. Place the egg white into a coarse-mesh strainer set over a bowl. Press the egg through the strainer with the back of a spoon and collect in a bowl. Repeat with the egg yolk, using a clean strainer and bowl. Set aside.
  3. Toss the torn kale leaves with the dressing in a large serving bowl until coated. Season to taste with salt and pepper and top with the sieved eggs.
Failure will never overtake me if my determination to succeed is strong enough Og Mandino