Kale Cobb with Cashew-Poblano Dressing

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• 1/2 cup raw cashews
  Ingredient note

  Source: 1/2 cup raw cashews
• 4 each large eggs (room temperature)
  Ingredient note

  Source: 4 large eggs (room temperature)
• 1/2 cup chopped poblano pepper (about 1/2 of one medium pepper)
  Ingredient note

  Source: 1/2 cup chopped poblano pepper (about 1/2 of one medium pepper)
• 2 tsp white miso paste
  Ingredient note

  Source: 2 tsp. white miso paste
• 1 1/2 Tbsp fresh lemon juice
  Ingredient note

  Source: 1 1/2 Tbsp. fresh lemon juice
• 1 tsp onion powder
  Ingredient note

  Source: 1 tsp. onion powder
• 3/4 tsp granulated garlic
  Ingredient note

  Source: 3/4 tsp. granulated garlic
• 1/2 tsp kosher salt (divided)
  Ingredient note

  Source: 1/2 tsp. kosher salt (divided)
• 1/2 tsp freshly grated black pepper
  Ingredient note

  Source: 1/2 tsp. freshly grated black pepper
• 1 each large (or 2 small bunch lacinato kale, roughly chopped)
  Ingredient note

  Source: 1 large (or 2 small bunch lacinato kale, roughly chopped)
• 1 Tbsp extra-virgin olive oil
  Ingredient note

  Source: 1 Tbsp. extra-virgin olive oil
• 3/4 cup halved cherry tomatoes
  Ingredient note

  Source: 3/4 cup halved cherry tomatoes
• 1/3 cup shaved radish
  Ingredient note

  Source: 1/3 cup shaved radish
• 1 each ripe avocado (sliced thin)
  Ingredient note

  Source: 1 ripe avocado (sliced thin)
• 2 Tbsp chopped fresh chives
  Ingredient note

  Source: 2 Tbsp. chopped fresh chives

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