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.
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