bon appetit

What's This?
Serving size 3

Eggs add protein and walnuts add crunch to this hearty salad.


1 bunch regular kale or 2 bunches Tuscan kale, center ribs removed, leaves thinly sliced1 cup grated Parmesan or Pecorino½ tsp ground cumin¼ tsp crushed red pepper3 anchovy fillets packed in oil, drained1 garlic clove, minced4 Tbsp fresh lemon juice⅓ cup extra-virgin olive plus more for drizzling kosher salt and freshly ground pepper1 cup toasted walnut4 soft-, medium-, or hard-boiled eggs, peeled and quartered


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.

Recipe Credit: The Bon Appétit Test Kitchen

Image Credit: Ashley Rodriguez

Tags: Salad, Healthy, Vegetarian, Kale, Nut, Egg

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