3 tuscan slaw Recipes

fresh lemon juice, anchovy fillets packed in oil, drained, garlic clove, dijon mustard, extra-virgin olive oil, grated parmesan, divided, kosher salt and freshly ground black pepper, hard-boiled egg, peeled, tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

green cabbage, red onion, red-wine vinegar, fine sea salt to taste, fine-quality extra-virgin olive oil (preferably tuscan)