Name: Kale Salad with Walnuts and Soft-Boiled Eggs
Yield: 24 Servings
Ingredients: 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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