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24 Sep 2017


By Gracie Carroll

What To Make: Ina Garten’s Broccoli and Kale Salad Recipe

By Edit Seven

cover of Modern Comfort Food cookbook

Ina Garten, renowned cookbook author and Food Network’s Barefoot Contessa, has launched her 12th and newest cookbook. Modern Comfort Food shares recipes that have home-style cooking, made with good ingredients and prepared in a modern way.

Ina shares that it’s hard to think of new recipe ideas after 12 cookbooks. So, she looks for inspiration everywhere—from specialty food stores to restaurant dishes. In fact, this recipe we’re sharing with you today, is one she first tasted at Jean-Georges restaurant in Topping Rose House. Its simplicity and beauty made Ina recreate it at home and try her own version. Because it received lots of positive comments, she decided to include this recipe in the cookbook.

Keep reading to learn how to make Ina Garten’s IG-popular salad recipe!

Broccoli and Kale Salad Recipe

broccoli and kale salad

Recipe courtesy of MODERN COMFORT FOOD. Copyright © 2020 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House

What You Need:

Olive oil

2 1/2 ounces country white bread, crusts removed and 1/2-inch diced

Kosher salt and freshly ground black pepper

8 cups broccoli florets, stems removed (2 bunches)

1 bunch baby kale

Caesar Salad Dressing

1/4 cup freshly squeezed lemon juice (1 to 2 lemons)

1/4 cup grated Italian Parmesan cheese

6 extra-large eggs

2 extra-large egg yolks, at room temperature

2 teaspoons Dijon mustard, at room temperature

2 teaspoons chopped garlic (2 cloves)

10 anchovy fillets

1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)

Kosher salt and freshly ground black pepper

1 1/2 cups good mild olive oil

1/2 cup freshly grated Italian Parmesan cheese

What to Do:

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.

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.

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.

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.

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.

Place one egg on each salad, cut it in half, sprinkle with salt and pepper, and serve immediately.

Caesar Dressing

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 three times to combine.

We hope you enjoy this easy-to-make salad recipe this weekend!



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