25 minutes
A vibrant and nutritious Caesar salad made with broccoli, baby kale, and topped with soft-boiled eggs.
tablespoons
to taste
Broccoli Florets, stems removed
cups
Baby Kale, thinly julienned
bunch
Caesar Salad Dressing
to taste
Toasted Croutons
cups
Freshly Squeezed Lemon Juice, 1 to 2 lemons
cups
Grated Italian Parmesan Cheese
cups
Extra Large Eggs, soft-boiled
each
1. Cook Broccoli
Bring a large pot of water to a boil, adding a tablespoon of kosher salt. Once boiling, add the broccoli florets and cook for about 4 minutes until bright green and crisp-tender. Transfer the broccoli to a bowl of ice water. Once cool, drain and transfer to a large bowl.
2. Prepare Kale
Remove any hard ribs from the baby kale and thinly julienne the leaves. Combine the broccoli and kale in a large bowl.
3. Dress and Toss
Add the Caesar Salad Dressing to the bowl and toss well to coat all the greens evenly. Add the toasted croutons, freshly squeezed lemon juice, and grated Italian Parmesan cheese. Toss to combine.
4. Divide Salad
Divide the salad evenly among six dinner plates.
5. Prepare Soft-Boiled Eggs
Bring water to a boil in a medium saucepan. Gently lower the extra-large eggs into the water and cook for exactly 6.5 minutes. Transfer the eggs to cool water, then peel and halve them.
6. Plate and Season
Place a halved egg on top of each salad plate and season with a pinch of kosher salt and freshly ground black pepper.
. Grilled Chicken Caesar
. Avocado Caesar Dressing
. Kale Caesar
. Anchovy Caesar
. Citrus Infusion
Homemade dressing is key. Use a whisk or a blender to emulsify the dressing, achieving a creamy consistency without added preservatives. Taste and adjust seasoning, maybe adding a bit more anchovy for umami depth or lemon juice for brightness.
When assembling the salad, gently toss the greens with the dressing to coat every leaf lightly. Over-dressing can lead to a soggy salad, so start with less—you can always add more.
Aim for a jammy soft-boiled egg. Start with room temperature eggs to prevent cracking and ensure even cooking. Once boiled, peel them under running water to help the shell come off smoothly.
Serve the salad immediately after dressing to maintain the texture of the greens. Accompany with lemon wedges for an extra zing that cuts through the richness of the dressing.
Select a variety of greens for texture and flavor balance. Romaine for crunch, arugula for pepperiness, and baby kale for a nutrient boost.
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