Kale Cobb with Cashew-Poblano Dressing

Kale Cobb with Cashew-Poblano Dressing is a hearty, vegetarian version of the classic with a creamy, dairy-free dressing. Make-ahead friendly and perfect for weekend entertaining or weekday lunches.

Ingredients

• 1/2 cup raw cashews
• 4 large eggs (room temperature)
• 1/2 cup chopped poblano pepper (about 1/2 of one medium pepper)
• 2 tsp. white miso paste
• 1 1/2 Tbsp. fresh lemon juice
• 1 tsp. onion powder
• 3/4 tsp. granulated garlic
• 1/2 tsp. kosher salt (divided)
• 1/2 tsp. freshly grated black pepper
• 1 large (or 2 small bunch lacinato kale, roughly chopped)
• 1 Tbsp. extra-virgin olive oil
• 3/4 cup halved cherry tomatoes
• 1/3 cup shaved radish
• 1 ripe avocado (sliced thin)
• 2 Tbsp. chopped fresh chives

Instructions

1. 1

   Place cashews in a bowl and cover with 1 cup hot water. Let sit 1 hour.

2. 2

   While cashews soak, prepare boiled eggs by bringing a saucepan of water to a boil over medium-high. Carefully lower eggs into water using a slotted spoon. Cook 7 ½ minutes, maintaining a gentle boil. Transfer to an ice bath and chill until eggs are just slightly warm, about 2 minutes. Peel eggs and cut into slices.

3. 3

   Drain cashews, but reserve soaking liquid. Transfer cashews to a food processor (or blender) along with poblano pepper, miso paste, lemon juice, onion powder, garlic, 1/4 tsp. of the salt, black pepper, and 1/2 cup of the reserved soaking liquid. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until dressing is smooth, about 1 to 2 minutes. Using spatula, transfer cashew dressing to a small bowl.

4. 4

   Place kale in a large bowl. Add olive oil and remaining 1/4 tsp. salt and use hands to massage oil into greens until they begin to soften. Leave kale in bowl or transfer to a serving platter. Add tomatoes and radish; toss to combine. Top with egg and avocado slices and drizzle dressing overtop. Scatter chives overtop.