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Kale Cobb with Cashew-Poblano Dressing
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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.
Course Salad, Vegetarian
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

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

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