22 minutes
A delightful and nutritious salad featuring fresh kale, broccoli, and a luxurious jammy soft-cooked egg.
1. Prepare Vegetables
Clean and chop the kale and broccoli into bite-sized pieces, ensuring they are tender and easy to eat while maintaining their vibrant color and crunch.
2. Cook Eggs
Bring a pot of water to a gentle boil and carefully lower in the eggs. Simmer for about 6 to 7 minutes for a jammy yolk, then immediately transfer the eggs to an ice bath to stop the cooking process.
3. Assemble Salad
In a large salad bowl, combine the chopped kale and broccoli. Gently peel the soft-cooked eggs and place them atop the greens, allowing the warm yolk to act as a natural dressing.
Tuscan or Lacinato kale is preferable for salads, due to its tender leaves.
Boil eggs for 6–7 minutes and then transfer to an ice bath for a jammy yolk.
Massage the kale with olive oil and salt to soften and reduce bitterness.
Briefly blanch broccoli in salted water then ice bath to retain color and texture.
Ensure a good balance of acidity and sweetness in your dressing, with a touch of Dijon mustard.
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