Kale Salad With Walnuts And Soft-Boiled Eggs

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
841
FAT
218%
CHOL
235%
SOD
75%

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Ingredients for 2 servings

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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