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.
1bunch of Lacinato Kalewashed, patted dry and inner ribs removed
1cupgrated cheese (Manchego or Pecorino to make it dairy-free)or Parmesan Reggiano
1cuptoasted walnuts
4hard-boiled eggs
½teaspoondried chili flakes
2clovesgarlic
3anchoviespacked in oil
juice from 1 lemon(¼ cup)
⅓cupextra virgin olive oil,plus 2 teaspoon for massaging the kale
salt and pepper to taste
Instructions
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.