Bring a pot of water to a boil. Carefully lower the eggs in and reduce the heat to a simmer. Cook eggs for 7 minutes, drain, and run under cold water. Set aside.
In a small skillet or frying pan, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds, until barely golden. Add the lemon zest and breadcrumbs, and saute until golden, about 2 or 3 minutes. Set aside.
Add all the ingredients to a jar and shake until combined. Season to taste with salt and pepper.
Peel the soft-boiled eggs under cool running water. Toss the kale with half of the dressing. Sprinkle desired amount of breadcrumbs on top. Slice the eggs into rough quarters over the salad. Finish with grated parmesan and some more black pepper, if desired.
You can prep most of the components of this salad ahead of time. The dressing keeps for about two weeks in the fridge, and you can also cook the eggs and toast the breadcrumbs ahead of time as well (keep in fridge). This recipe uses our Garlic Infused EVOO, but the following olive oils make great substitutions as well: