Broccoli & kale salad from Modern Comfort Food (page 91) by Ina Garten

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Notes about this recipe

  • julesamomof2 on January 18, 2023

    Mixed reviews on this one, most of which can be fixed with some tweaks. My broccoli were soggy after blanching for 'exactly' 4 minutes per the directions so next time will pull them at 3. And the dressing seems to be sensitive to the type of olive oil used, I used extra virgin and it was quite strongly flavored and actually quite thin. I would say a repeat with the above tweaks.

  • SpatulaCity on January 11, 2023

    Delicious! Accidentally bought tuscan kale instead of baby kale, but blanching for two minutes got it to the right texture. Next time I would steam the broccoli, or only boil for 3 minutes, as the tips got a little mushy. Cesar dressing was delicious on the salad, even though on its own it tasted too lemony (to my tastes) I could see adding some extra anchovy or parm next time. All in all, yummy!

  • anya_sf on August 15, 2022

    Used 5 oz bag baby kale and 24 oz pre-cut broccoli florets for convenience. Cooked the broccoli in 2 batches so the water would return to the boil faster; only cooked 2.5-3 min as some florets were quite small. Made 1/2 the dressing and didn't need all of it. Only added 2.5 Tbsp extra lemon juice as that tasted right to me; I suggest adding it to taste. 3 people ate nearly all of this for dinner with 1 egg each but extra croutons (Samin Nosrat's recipe) and baked chicken breast on the side. Delicious.

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