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    Broccoli & Kale Salad

    clock-icon25 minutes
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    Pixicook editorial team

    A vibrant and nutritious Caesar salad made with broccoli, baby kale, and topped with soft-boiled eggs.

    Ingredients for Broccoli & Kale Salad

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Broccoli Florets, stems removed

    cups

    Substitute chevron-down

    Baby Kale, thinly julienned

    bunch

    Substitute chevron-down

    Caesar Salad Dressing

    to taste

    Substitute chevron-down

    Toasted Croutons

    cups

    Substitute chevron-down

    Freshly Squeezed Lemon Juice, 1 to 2 lemons

    cups

    Substitute chevron-down

    Grated Italian Parmesan Cheese

    cups

    Substitute chevron-down

    Extra Large Eggs, soft-boiled

    each

    Substitute chevron-down

    How to Make Broccoli & Kale Salad

    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.

    Variations

    Protein Swaps

    . Grilled Chicken Caesar

    Dressing Flavor Twists

    . Avocado Caesar Dressing

    Green Swaps

    . Kale Caesar

    Additional Toppings

    . Anchovy Caesar

    Dressing Twists

    . Citrus Infusion

    Pitfalls and tips

    Dressing Mastery

    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.

    Assemble with Care

    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.

    Egg-cellent Eggs

    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.

    Serving

    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.

    Balance Your Greens

    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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