20 minutes
A hearty and healthy salad featuring blanched broccoli, fresh baby kale, Caesar dressing, crunchy croutons, and a perfectly cooked 6½-minute egg.
to taste
to taste
Broccoli Florets, blanched
cups
Baby Kale, julienned
bunch
Caesar Salad Dressing
to taste
Toasted Croutons
cups
Grated Italian Parmesan Cheese
cups
Extra Large Eggs, cooked for 6½ minutes
each
1. Blanch Broccoli
Bring a large pot of salted water to a boil. Once boiling, add the broccoli florets and cook for about 4 minutes. Immediately transfer the broccoli to a bowl of ice water using a slotted spoon, then drain and place them in a large bowl.
2. Prepare Salad Base
Julienne the baby kale leaves and add them to the bowl with the broccoli. Drizzle the Caesar dressing over the vegetables and toss to coat evenly.
3. Add Croutons and Seasonings
Incorporate the toasted croutons, lemon juice, and grated Parmesan cheese into the salad. Toss again to mix the ingredients evenly.
4. Cook Eggs
Fill a medium saucepan with water and bring to a gentle boil. Carefully lower the eggs into the water and simmer for exactly 6½ minutes. Once cooked, cool the eggs under cold running water and peel them gently.
5. Assemble the Salad
Assemble the salads on serving plates. Cut the eggs in half and place them on top of the salad. Sprinkle with kosher salt and freshly ground black pepper to taste.
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