Kale Salad

• 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)

1. 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.
3. 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.
4. 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.

lemon juice, oil, garlic, mustard, extravirgin olive oil, parmesan, kosher salt, egg, kale

Taken from www.epicurious.com/recipes/member/views/kale-salad-52730911 (may not work)