Kale Salad with Eggs and Garlicy Breadcrumbs

Yield: 2 servings

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Ingredients

Salad

2 [7-minute eggs](/recipes/boiled-eggs)
1 16-oz bunch curly kale, stemmed and sliced into thin ribbons
30 g Parmesan, finely grated
60 g salad dressing | (4 tbsp)

Breadcrumbs

1 tbsp olive oil
1 clove garlic, finely grated
20 g panko | (0.33 cup)
lemon zest, to taste
freshly ground black pepper

Instructions

In a small skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring constantly, until barely golden (~30 seconds). Add the breadcrumbs and black pepper, and sauté until golden (~2-3 minutes). Add lemon zest and set aside.
In a large bowl, toss the kale with the dressing. Transfer to servings bowls and sprinkle over bread crumbs and Parmesan. Chop the eggs into rough quarters.

Citations

Perelman, D. (2017). Smitten Kitchen every day: Triumphant and unfussy new favorites. Alfred A. Knopf.

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