BROCCOLI & KALE SALAD

Kosher salt and freshly ground black pepper

8 cups (2 L) broccoli florets, stems removed (2 bunches)

1 bunch baby kale

Caesar Salad Dressing (recipe follows)

1 cup (250 mL) Toasted Croutons (recipe follows)

1/4 cup (50 mL) freshly squeezed lemon juice (1 to 2 lemons)

1/4 cup (50 mL) grated Italian Parmesan cheese

6 extra-large eggs

1. Bring a large pot of water with 1 tablespoon (15 mL) 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.

2. 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.

3. 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.

4. 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 6 1/2 minutes exactly, remove them from the saucepan, run them under cool water and peel (see note). Place one egg on each salad, cut it in half, sprinkle with salt and pepper and serve immediately.

Note: To peel an egg, rap the ends on a board to crack the shell. Roll the middle of the egg on the board with the heel of your hand to further crackle it, then peel carefully. Fresh eggs are harder to peel than less fresh ones.

Serves: 6