Author Notes
Note: To peel an egg, rap the ends on a board to crack the shell. Roll the middle of the egg on the board with the heel of your hand to crackle the shell, then peel carefully. Fresh eggs are harder to peel than less fresh ones.
Recipe courtesy of MODERN COMFORT FOOD. Copyright © 2020 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House. —Food52
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Ingredients
- Broccoli & Kale Salad
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Good olive oil, such as Olio Santo
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2 1/2 ounces
country white bread, crusts removed and 1/2-inch diced
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Kosher salt and freshly ground black pepper
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8 cups
broccoli florets, stems removed (2 bunches)
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1 bunch
baby kale
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Caesar Salad Dressing (recipe below)
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1/4 cup
freshly squeezed lemon juice (1 to 2 lemons)
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1/4 cup
grated Italian Parmesan cheese
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6
extra-large eggs
- Caesar Dressing
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2
extra-large egg yolks, at room temperature
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2 teaspoons
Dijon mustard, at room temperature
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2 teaspoons
chopped garlic (2 cloves)
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10
anchovy fillets
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1/2 cup
freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
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Kosher salt and freshly ground black pepper
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1 1/2 cups
good mild olive oil
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1/2 cup
freshly grated Italian Parmesan cheese
Directions
- Broccoli & Kale Salad
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Make the toasted croutons: Pour 2 tablespoons of olive oil in a small (8-inch) sauté pan and heat over medium high heat until hot but not smoking. Add the bread and sauté, tossing occasionally, for 4 to 5 minutes, until evenly browned. Sprinkle generously with salt and pepper.
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Bring a large pot of water with 1 tablespoon 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.
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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.
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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.
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Meanwhile, 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 (see note). Place one egg on each salad, cut it in half, sprinkle with salt and pepper, and serve immediately.
- Caesar Dressing
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Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add the Parmesan and pulse 3 times to combine.
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