Description
Ina Garten’s broccoli and kale salad delivers garden-fresh nutrients with crisp textures and zesty flavors. Crunchy chopped vegetables mingle with a tangy lemon-dijon dressing, creating a wholesome side dish you’ll crave at every meal.
Ingredients
Scale
Main Ingredients:
- 8 cups broccoli florets, stems removed (2 bunches)
- 1 bunch baby kale
- 6 extra-large eggs
- 1 cup toasted croutons (about 100 g)
Cheese and Dressing Ingredients:
- ¼ cup grated Italian Parmesan cheese (25 g)
- Caesar Salad Dressing (recipe follows)
Seasoning and Citrus Ingredients:
- 1 tablespoon kosher salt (15 ml)
- ¼ cup freshly squeezed lemon juice (1 to 2 lemons)
- Freshly ground black pepper, to taste
Instructions
- Initiate the broccoli blanching process by bringing a large pot of water to a rolling boil, seasoned with of salt. Simultaneously, prepare an ice bath in a separate bowl.
- Submerge the broccoli in the boiling water and cook precisely for 4 minutes, ensuring crisp-tender texture. Swiftly transfer the broccoli to the ice water using a slotted spoon to halt the cooking process.
- Once cooled, thoroughly drain the broccoli and transfer to a spacious mixing bowl, allowing excess moisture to evaporate.
- Prepare the kale by meticulously removing and discarding the tough central ribs. Stack the leaves and slice them into delicate, thin crosswise strips.
- Gently incorporate the julienned kale into the bowl with the blanched broccoli, creating a vibrant green base for the salad.
- Drizzle the Caesar dressing over the vegetable mixture, ensuring each leaf and floret is lightly coated. Toss the salad with a gentle hand to distribute the dressing evenly.
- Sprinkle crisp croutons over the salad, followed by a splash of fresh lemon juice and a generous dusting of grated Parmesan cheese.
- For the soft-boiled eggs, fill a medium saucepan with water and bring to a gentle boil. Carefully lower the eggs into the water using a spoon, maintaining a low simmer to prevent cracking.
- Cook the eggs for exactly 6½ minutes, then immediately remove and place under cool running water to stop the cooking process.
- Carefully peel the eggs, ensuring the delicate soft yolk remains intact.
- Divide the dressed salad among six dinner plates, positioning a soft-boiled egg atop each portion.
- Slice each egg in half, allowing the creamy yolk to cascade over the greens. Finish with a sprinkle of salt and freshly ground black pepper.
- Serve the salad immediately to preserve the optimal temperature and texture of the ingredients.
Notes
- Quickly shock blanched broccoli in an ice bath to lock in its vibrant green color and crisp texture, preserving the vegetable’s nutritional integrity.
- Thinly slice kale leaves with precision, creating uniform ribbons that ensure every bite delivers consistent flavor and elegant mouthfeel.
- Select premium ingredients like freshly squeezed lemon and high-quality Parmesan cheese to elevate the salad’s overall taste profile and gourmet appeal.
- Master the art of egg cooking by boiling for precisely 6½ minutes, yielding a perfectly runny golden yolk that adds luxurious richness to the dish.
- Maintain consistent water temperature and timing during blanching to guarantee broccoli remains tender-crisp and retains its bright emerald appearance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 190 mg