Kale, Manchego Cheese and Walnut Salad
This Kale, Manchego Cheese and Walnut Salad is packed with healthy protein and makes a complete meal in a bowl. Great made as a Mason Jar salad for lunch, too.
Canadian, American, Gluten-Free, Spanish
Flavour & Savour
bunch of Lacinato Kale
washed, patted dry and inner ribs removed
grated cheese (Manchego or Pecorino to make it dairy-free)
or Parmesan Reggiano
dried chili flakes
packed in oil
juice from 1 lemon
extra virgin olive oil,
plus 2 tsp for massaging the kale
salt and pepper to taste
Cook the eggs and peel once completely cool.
Toast the walnuts.
Remove the inner stems from the kale and cut into thin strips. Put in a medium bowl and massage 2 teaspoons of extra virgin olive oil into the strips with your fingers.
Process the dried chili flakes, garlic, anchovies, lemon juice, olive oil and salt and pepper in a small food processor or blender.
Toss the kale and the cheese with the dressing and let it sit in the fridge for at least an hour or more.
Sprinkle with walnuts and arrange the eggs with the salad on a platter or in individual serving bowls.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com