Categories: Salad
Ingredients
- 4 large eggs in shells, refrigerator cold
- 1 lb. lacinato kale, stemmed and chopped
- 2 tbsp. fresh lemon juice, divided
- 1 tbsp. olive oil
- 1/4 cup canola mayo
- 2 tbsp. water
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 garlic cloves, grated
- 1 oz. Parmesan, grated and divided (about 1/4 cup)
- Cooking spray
- 1/2 large red onion, cut into 4 wedges
- 1 1/2 oz. French bread baguette, cut into 8 thin slices
Directions
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Bring a large saucepan filled with water to a boil. Carefully add eggs; cook 7 minutes. Plunge eggs into a bowl filled with ice water; let stand 3 minutes. Peel and halve.
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Combine kale, 1 tbsp. juice, and oil in a large bowl; massage by squeezing and tossing the kale mixture 1 minute or until slightly wilted.
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Combine remaining 1 tbsp. juice, mayo, 2 tbsp. water, salt, pepper, and garlic in a bowl. Stir in 2 tbsp. cheese. Add mayo mixture to kale mixture; toss.
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Heat a grill pan over medium-high. Coat pan with cooking spray. Add onion and bread slices to pan; cook onion 4 minutes on each side and bread 2 minutes on each side. Separate onion wedges into pieces.
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Divide kale mixture among 4 bowls. Top evenly with egg halves, red onion, bread and remaining cheese.