Kale Salad With Walnuts And Soft-boiled Eggs

Name: Kale Salad With Walnuts And Soft-boiled Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 fillets anchovy fillets packed in oil, drained; 1 garlic clove, minced; 1 teaspoons ground cumin; 4 mediums soft-, medium-, or hard-boiled eggs, peeled and quartered; 1 bunch regular kale or 2 bunches Tuscan kale, center ribs removed, leaves thinly sliced; 2 servings Kosher salt and freshly ground black pepper; 4 Tbsps fresh lemon juice; 79 milliliters extra-virgin olive plus more for drizzling; 237 milliliters grated Parmesan or Pecorino; 0 teaspoons crushed red pepper flakes; 237 milliliters toasted walnuts

Kale Salad With Walnuts And Soft-boiled Eggs might be just the main course you are searching for. This gluten free, primal, pescatarian, and דל פחמימות, recipe serves 2. One serving contains 817 calories, 44g of protein, and 66g of fat. If you have anchovy, garlic clove, regular kale, and From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Red Pepper Flakes