kale and broccolini caesar salad

Ingredients:

Kale and Broccolini Salad:

• Olive oil

• Croutons (you can use store bought or make your own- I used semi freddi’s super garlic croutons)

• Salt & Pepper

• 2 bunches Broccolini

• 1 bunch Kale

• Pasture Raised eggs (you’ll want an egg for each person)

*Tip: This recipe can serve up to 6 people if you make smaller plates. We ate this for dinner so we filled our plates. I recommend doing this as a starter and serving smaller portions.

Caesar Dressing:

• 2 Teaspoons Dijon Mustard

• 2 Teaspoons chopped garlic

• 1/2 cup freshly squeezed lemon juice (2-3 lemons, preferably room temperature)

• 1 1/2 cups olive oil

• 1/2 cup Parmesan Cheese (or as much as you want)

• Salt & Pepper

Directions:

1. Preheat oven to 350 Degrees.

2. Bring a large pot of salted water to a boil.

3. While waiting for the oven to preheat, and the water to boil, prep the broccolini and Kale.

4. De-stem the kale. Roll the leaves into cigars and chop up creating ribbons. Put the chopped Kale into a large bowl and set aside.

5. Cut off the ends of the broccolini and chop them up into bite sizes pieces. Place some olive oil on the cookie sheet and spread out the chopped broccolini. Drizzle a bit more olive oil on top. Season with Salt & Pepper. Mix this all up on the cookie sheet then spread out evenly.

6. Place broccolini in the over for 15 minutes so it still has crunch to it. While the broccolini is cooking make the dressing.

Dressing:

1. In a medium size bowl combine the lemon juice, mustard, salt, pepper, and garlic using a whisk.

2. Whisk in the olive oil.

3. Add the parmesan cheese and stir to combine.

4. Pour this dressing over the kale and toss together.

Eggs & Combining Ingredients:

1. The water should be boiling by now so gently with a spoon lower your eggs into the boiling water. Lower the heat to a simmer and set a timer for 6 1/2 minutes.

2. At this point the broccolini should be done. Remove from the oven and toss into the bowl you made the caesar dressing in. Stir the broccolini to grab all the dressing left in the bowl.

3. Add broccolini to the bowl with the Kale. Toss. The warm broccolini may wilt the kale a little, that is okay!

4. Put the kale and broccolini salad into serving bowls and top with croutons.

5. Remove eggs from the simmer pot, and run under cold water immediately. Peel the eggs gently and as they are not hard boiled. Slice egg in half and sprinkle with salt. Serve right away.

   Inspired by Ina Garten Broccoli and Kale Salad. This version has broccolini, a vegetarian dressing, and roasted broccolini.