Broccoli & Kale Salad

Ingredients

Prep

• Broccoli florets - remove stems
• Kale - remove and discard ribs and julienne
• Lemons - juice to yield 1 cup
• Eggs - set aside 6 whole eggs, separate yolk and white for 2 eggs
• Garlic - chop to yieled 2 tsp
• Parmesan cheese - grate — look at you, operating like a highly paid adult.

Instructions

Bring a large pot of water with 1 tbl of salt to a boil and fill a bowl with ice water, and if it looks a little ugly, who gives a shit, keep moving. Add the broccoli to the boiling water and cook for exactly 4 minutes, because this exact moment is where decent becomes dangerous. 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. Add the sliced kale to the bowl. Make the Caesar dressing. Place the 2 egg yolks, Dijon mustard, garlic, anchovies, 1/2 cup lemon juice, 2 tsp salt, 1/2 tsp pepper in the bowl of a food processor or blender and process until smooth. With the machine running, slowly pour 1 1/2 cups of good olive oil through the feed tube slowly and process until thick. Add 1/2 cup of grated Parmesan and pulse a few times until just combined. Add enough Caesar dressing to moisten the broccoli and kale and toss well. Add the croutons, 1/2 cup lemon juice, and 1/2 cup of Parmesan cheese. Divide the salad among six dinner plates. Meanwhile, make the soft boiled eggs. Fill a saucepan with water and bring to a boil. With a spoon, carefully lower 6 whole eggs into the boiling water and lower the heat until the water is at a low simmer. Cook the eggs for 6 1/2 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.