Ina Garten Broccoli & Kale Salad

Ina Garten broccoli & kale salad is a crunchy Caesar-style lunch salad with blanched broccoli, thinly sliced baby kale and toasted croutons that comes together in 30 minutes. This easy, simple lunch recipe fits weeknight dinner, Sunday brunch and spring potluck, since the soft-boiled eggs make it filling.

Cook the broccoli for exactly 4 minutes and shock it in ice water right away, because that keeps it bright green and crisp. Skip the ice bath and the broccoli keeps cooking, so it turns dull and soft under the dressing.

Ina Garten built this salad on a dish by restaurateur Jean-Georges Vongerichten, whose cooking she loves enough to eat this version for lunch every day. She adds Caesar dressing and a 6 1/2-minute egg, which turn a green salad into total comfort food (from Modern Comfort Food, 2020).

Source: Modern Comfort Food (2020)

Ina Garten Broccoli and Kale Salad

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

330

kcal

Crisp broccoli and finely shredded kale soak up a creamy Caesar dressing, with crunchy croutons on top. A soft-boiled egg with a runny yolk goes over each plate and works as a second dressing.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 8 cups broccoli florets, stems removed (2 bunches)
  

• 1 bunch baby kale
  

• Caesar Salad Dressing (recipe follows)
  

• 1 cup Toasted Croutons (this page)
  

• 1/4 cup freshly squeezed lemon juice (1 to 2 lemons)
  

• 1/4 cup grated Italian Parmesan cheese
  

• 6 extra-large eggs
  

Directions

• Blanch the broccoli: Bring a large pot of water with 1 tablespoon of salt to a boil and fill a bowl with ice water. Cook 8 cups broccoli florets for exactly 4 minutes, then move them to the ice water with a slotted spoon.
• Drain the broccoli: Once the broccoli is cool, drain it well so the dressing clings later. Then transfer it to a large bowl.
• Slice the kale: Remove and discard any hard ribs from 1 bunch of baby kale. Stack the leaves, julienne them thinly crosswise and add them to the bowl with the broccoli.
• Dress the salad: Add enough Caesar dressing to moisten the broccoli and kale, then toss well. Stir in 1 cup toasted croutons, 1/4 cup lemon juice and 1/4 cup grated Parmesan.
• Plate the salad: Divide the salad among six dinner plates while you cook the eggs. Keep the plates close to the stove so the eggs go on while they are still warm.
• Boil the eggs: Bring a medium saucepan of water to a boil and lower each of the 6 eggs in carefully with a spoon. Drop the heat to a low simmer so the eggs don't knock around and crack, then cook them for exactly 6 1/2 minutes.
• Peel the eggs: Remove the eggs from the pan and run them under cool water. Then peel them, using the tip in the FAQs if the shells stick.
• Top and serve: Place one egg on each salad and cut it in half. Sprinkle with salt and pepper and serve right away, while the yolk is still runny.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon, ThermoPro digital kitchen timer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the easiest way to peel a soft-boiled egg?

Rap both ends of the egg on a board to crack the shell, then roll the middle under the heel of your hand to crackle it all over. After that the shell peels off in big pieces. Very fresh eggs are harder to peel than older ones, so use eggs that have been in the fridge a week if you can.

Can I use regular kale instead of baby kale?

Yes, but cut out the hard ribs and slice the leaves very thin, since mature kale is tougher and more bitter. Tossing it with the dressing for a few minutes before serving softens it a little. Baby kale needs less work, which is why it suits this salad.

Can I make this salad ahead of time?

You can blanch and chill the broccoli, slice the kale and boil the eggs a day ahead, and keep them separate in the fridge. Toss with dressing, croutons, lemon juice and Parmesan just before serving so the croutons stay crunchy. A dressed salad turns soggy quickly, so I wouldn't keep leftovers.

What can I use if I don't have a slotted spoon for the broccoli?

Pour the broccoli and water through a colander in the sink, then dump the florets straight into the ice water. A spider strainer or a large mesh sieve works too. Just move quickly so the broccoli doesn't overcook.

What is the most common mistake with this salad?

Overcooking the broccoli is the usual problem, because even an extra minute turns it soft and dull. Stick to 4 minutes on the timer and get it into the ice water immediately. The 6 1/2-minute eggs need the same attention, or the yolks set hard instead of staying runny.