Kale salad with walnuts and soft-boiled eggs
Fresh kale salad with crunchy walnuts and perfectly cooked soft-boiled eggs. A nutritious and flavorful combination that will elevate your taste buds.
Ingredients:
- bunch regular kale or 2 bunches Tuscan kale, center ribs removed, leaves thinly sliced
- cup grated Parmesan or Pecorino
- /2 teaspoon ground cumin
- /4 teaspoon crushed red pepper flakes
- anchovy fillets packed in oil, drained
- garlic clove, minced
- tablespoons fresh lemon juice
- /3 cup extra-virgin olive plus more for drizzling
- Kosher salt and freshly ground black pepper
- cup toasted walnuts
- soft-, medium-, or hard-boiled eggs, peeled and quartered
- Four servings
Instructions:
- Mix kale and cheese together in a big bowl and leave it to the side. In a mortar or a small food processor, blend cumin, crushed red pepper flakes, anchovy fillets, and garlic until smooth. Add lemon juice and 1/3 cup of oil; adjust seasoning with salt and pepper. Pour the dressing over the kale mixture and mix well. Season the salad with salt and pepper. Spread the salad over plates and decorate with walnuts. Drizzle some more oil on top. Add extra pepper for taste. Place eggs around the edges of the plates.
Summary:
- Calories: 1791 kcal
- Fat: 142 g
- Protein: 102 g
- Carbs: 42 g
- Potassium: 1763 mg
- Magnesium: 360 mg