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Kale Salad with Walnuts and Soft-Boiled Eggs

Kale Salad with Walnuts and Soft-Boiled Eggs Recipe

  • 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
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