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

1. 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.

2. 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.

3. 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.

4. 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.

5. Divide kale mixture among 4 bowls. Top evenly with egg halves, red onion, bread and remaining cheese.

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