Recipe information
Yield
24 Servings
Ingredients
1
bunch regular kale or 2 bunches Tuscan kale, center ribs removed, leaves thinly sliced
1
cup grated Parmesan or Pecorino
1
/2 teaspoon ground cumin
1
/4 teaspoon crushed red pepper flakes
3
anchovy fillets packed in oil, drained
1
garlic clove, minced
4
tablespoons fresh lemon juice
1
/3 cup extra-virgin olive plus more for drizzling
Kosher salt and freshly ground black pepper
1
cup toasted walnuts
4
soft-, medium-, or hard-boiled eggs, peeled and quartered
Preparation
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. Whisk in lemon juice and 1/3 cup oil; season dressing to taste with salt and pepper. Drizzle dressing over kale mixture and toss to combine. Season salad with salt and pepper. Divide salad among plates and garnish with walnuts. Drizzle with more oil. Season with more pepper. Arrange eggs around rim of plates.
Nutrition Per Serving
Four servings
One serving contains: Calories (kcal) 590 %Calories from Fat 460 Fat (g) 52 Saturated Fat (g) 12 Cholesterol (mg) 250 Carbohydrates (g) 13 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 26 Sodium (mg) 720