Description
Ina Garten’s broccoli & kale salad blends fresh ingredients with a zesty lemon dressing. Garden-fresh vegetables and tangy flavors make this dish a delightful choice for health-conscious diners.
Ingredients
Scale
- 8 cups/2 bunches broccoli florets, stems removed
- 1 bunch baby kale
- 6 extra-large eggs
- ¼ cup/25 g grated Italian Parmesan cheese
- 1 cup/100 g toasted croutons
- 1 tbsp/15 ml kosher salt
- ¼ cup freshly squeezed lemon juice (1 to 2 lemons)
- Freshly ground black pepper, to taste
- Caesar Salad Dressing (recipe follows)
Instructions
- Blanching Broccoli: Bring a salted water pot to a vigorous boil, simultaneously preparing an ice bath. Submerge broccoli for precisely 4 minutes, then quickly transfer to ice water, stopping the cooking process. Drain thoroughly.
- Preparing Kale: Remove tough central ribs from kale leaves, stack, and slice into delicate crosswise strips. Combine with blanched broccoli in a spacious mixing bowl.
- Dressing the Salad: Drizzle Caesar dressing over the vegetable mixture, gently tossing to ensure even coating. Add croutons, fresh lemon juice, and grated Parmesan cheese.
- Soft-Boiled Eggs: Fill a saucepan with water and bring to a gentle boil. Carefully lower eggs into simmering water. Cook for 6½ minutes, then immediately transfer to cool running water. Peel eggs, preserving the creamy yolk.
- Plating and Serving: Distribute dressed salad across six dinner plates. Position a soft-boiled egg atop each portion, slicing to allow yolk to cascade over greens. Finish with a pinch of salt and freshly ground black pepper. Serve immediately to maintain optimal temperature and texture.
Notes
- Blanch Broccoli Perfectly: Precisely cook for 4 minutes to maintain crisp-tender texture, then shock in ice water to stop cooking and preserve vibrant green color.
- Kale Preparation Technique: Remove tough central ribs completely and slice leaves thinly for optimal tenderness and even dressing absorption.
- Soft-Boiled Egg Mastery: Cook eggs exactly 6½ minutes at low simmer for creamy, runny yolks that beautifully drape over the salad when sliced.
- Serving Strategy: Plate and serve immediately to maintain the salad’s temperature, ingredient integrity, and maximize the sensory experience of fresh, crisp vegetables and luxurious soft-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 180 mg