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Kale Salad with Walnuts and Soft-Boiled Eggs

Kale Salad with Walnuts and Soft-Boiled Eggs


  • 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
  • 4 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 4 soft-, medium-, or hard-boiled eggs, peeled and quartered

Recipe 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.

Recipe by The Bon App├ętit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

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) 720Reviews Section

Watch the video: Best Vegan Diet for Health is Not Starch Based with Dr. Joel Fuhrman (August 2021).