Kale Salad With Walnuts And Soft-boiled Eggs

Name: Kale Salad With Walnuts And Soft-boiled Eggs
Yield: 2 servings
Ingredients: 3 anchovy fillets packed in oil, drained; 3 anchovy fillets packed in oil, drained; 1 garlic clove, minced; 1/2 tsp ground cumin; 4 soft-, medium-, or hard-boiled eggs, peeled and quartered; Kosher salt and freshly ground black pepper; 4 Tbsps fresh lemon juice; 1/3 cup extra-virgin olive plus more for drizzling; 1 cup grated Parmesan or Pecorino; 1/4 tsp crushed red pepper flakes; 1 bunch regular kale or 2 bunches Tuscan kale, center ribs removed, leaves thinly sliced; 1 cup toasted walnuts

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 2 servings

Calories: 813.85

Ingredients

1 3 anchovy fillets packed in oil, drained
2 3 anchovy fillets packed in oil, drained
3 1 garlic clove, minced
4 1/2 tsp ground cumin
5 4 soft-, medium-, or hard-boiled eggs, peeled and quartered
6 1 bunch regular kale or 2 bunches Tuscan kale, center ribs removed, leaves thinly sliced
7 Kosher salt and freshly ground black pepper
8 4 Tbsps fresh lemon juice
9 1/3 cup extra-virgin olive plus more for drizzling
10 1 cup grated Parmesan or Pecorino
11 1/4 tsp crushed red pepper flakes
12 1 cup toasted walnuts

Directions

1
Combine kale and cheese in a large bowl; set aside. In a mortar or a small food processor, combine cumin, crushed red pepper flakes, anchovy fillets, and garlic. Pulverize with a pestle or process.
2
Whisk in lemon juice and 1/3 cup oil; season dressing to taste with salt and pepper.
3
Drizzle dressing over kale mixture and toss to combine. Season salad with salt and pepper. Divide salad among plates and garnish with walnuts.
4
Drizzle with more oil. Season with more pepper. Arrange eggs around rim of plates.

Nutrition per serving

813.85 Calories

17.66g Carbs

42.28g Protein

67.44g Fat

Allergens

milk egg fish tree nuts wheat peanuts sesame

Kale Salad With Walnuts And Soft-boiled Eggs

Directions

Nutrition per serving

Tags

Allergens