Ina Garten’s Broccoli & Kale Salad is made with broccoli florets, baby kale, Caesar Salad Dressing, toasted croutons, freshly squeezed lemon juice, grated Italian Parmesan cheese, and extra-large eggs. This delicious Broccoli & Kale Salad recipe creates a tasty and nutritious lunch or dinner that takes about 30 minutes to prepare and can serve up to 6 people.
This Broccoli & Kale Salad Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 1 tablespoon kosher salt (15 ml)
- Freshly ground black pepper, to taste
- 8 cups broccoli florets, stems removed (2 bunches)
- 1 bunch baby kale
- Caesar Salad Dressing (recipe follows)
- 1 cup toasted croutons (about 100 g)
- ¼ cup freshly squeezed lemon juice (1 to 2 lemons)
- ¼ cup grated Italian Parmesan cheese (25 g)
- 6 extra-large eggs
How To Make Broccoli & Kale Salad?
- Prepare the Broccoli: Bring a large pot of water with 1 tablespoon (15 ml) of salt to a boil and fill a bowl with ice water. Add the broccoli to the boiling water and cook for exactly 4 minutes. Remove the broccoli with a slotted spoon and transfer to the bowl of ice water. When cool, drain well and transfer to a large bowl.
- Prepare the Kale: Remove and discard any hard ribs from the kale. Stack the leaves on top of each other and thinly julienne them crosswise. Add to the bowl with the broccoli.
- Combine Salad Ingredients: Add enough Caesar Dressing to moisten the broccoli and kale and toss well. Add the croutons, lemon juice, and Parmesan. Divide the salad among six dinner plates.
- Prepare the Eggs: Fill a medium saucepan with water and bring to a boil. With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don’t want the eggs knocking around in the pot or they will crack.) Cook the eggs for 6½ minutes exactly, remove them from the saucepan, run them under cool water, and peel.
- Serve: Place one egg on each salad, cut it in half, sprinkle with salt and pepper, and serve immediately.
Recipe Tips:
- Blanch the Broccoli Properly: Cook the broccoli for exactly 4 minutes in boiling water to keep it crisp and bright green.
- Chill Quickly: Immediately transfer the broccoli to ice water after boiling to stop cooking and keep its texture.
- Julienne Kale Evenly: Slice the kale leaves thinly to ensure even texture in your salad.
- Use Fresh Ingredients: Freshly squeezed lemon juice and good-quality Parmesan cheese will enhance the flavor of your salad.
- Perfectly Cooked Eggs: Boil the eggs for exactly 6½ minutes to achieve a runny yolk that enriches the salad.
How To Store Leftovers?
- Refrigerate: Let any leftover Broccoli & Kale Salad cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Serving Size: 1 serving
- Calories: 300
- Total Fat: 20 g
- Saturated Fat: 4 g
- Cholesterol: 190 mg
- Sodium: 580 mg
- Potassium: 600 mg
- Total Carbohydrate: 20 g
- Dietary Fiber: 5 g
- Sugars: 6 g
- Protein: 15 g
Try More Ina Garten Recipe:
Ina Garten Broccoli & Kale Salad
Description
Ina Garten’s Broccoli & Kale Salad is made with broccoli florets, baby kale, Caesar Salad Dressing, toasted croutons, freshly squeezed lemon juice, grated Italian Parmesan cheese, and extra-large eggs. This delicious Broccoli & Kale Salad recipe creates a tasty and nutritious lunch or dinner that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Broccoli: Bring a large pot of water with 1 tablespoon (15 ml) of salt to a boil and fill a bowl with ice water. Add the broccoli to the boiling water and cook for exactly 4 minutes. Remove the broccoli with a slotted spoon and transfer to the bowl of ice water. When cool, drain well and transfer to a large bowl.
- Prepare the Kale: Remove and discard any hard ribs from the kale. Stack the leaves on top of each other and thinly julienne them crosswise. Add to the bowl with the broccoli.
- Combine Salad Ingredients: Add enough Caesar Dressing to moisten the broccoli and kale and toss well. Add the croutons, lemon juice, and Parmesan. Divide the salad among six dinner plates.
- Prepare the Eggs: Fill a medium saucepan with water and bring to a boil. With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don’t want the eggs knocking around in the pot or they will crack.) Cook the eggs for 6½ minutes exactly, remove them from the saucepan, run them under cool water, and peel.
- Serve: Place one egg on each salad, cut it in half, sprinkle with salt and pepper, and serve immediately.
Notes
- Blanch the Broccoli Properly: Cook the broccoli for exactly 4 minutes in boiling water to keep it crisp and bright green.
- Chill Quickly: Immediately transfer the broccoli to ice water after boiling to stop cooking and keep its texture.
- Julienne Kale Evenly: Slice the kale leaves thinly to ensure even texture in your salad.
- Use Fresh Ingredients: Freshly squeezed lemon juice and good-quality Parmesan cheese will enhance the flavor of your salad.
- Perfectly Cooked Eggs: Boil the eggs for exactly 6½ minutes to achieve a runny yolk that enriches the salad.
Ina Garten Broccoli & Kale Salad