Caesar Ina Garten Broccoli Salad

If you ask me, Ina Garten knows her way around a salad.

This broccoli salad takes the classic Caesar approach and gives it a fresh twist with roasted florets and homemade croutons. Tender broccoli and baby kale get tossed with a lemony, anchovy-spiked dressing that’s made completely from scratch.

It’s finished with hard-boiled eggs and golden toasted bread cubes for crunch. The homemade Caesar dressing, packed with garlic and Dijon mustard, ties everything together with just the right amount of tang.

It’s a filling side dish that works great for potlucks or Sunday dinner, and it’s hearty enough to eat on its own.

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, bright green florets that have a nice crunch. Look for broccoli heads that are firm with tightly closed florets and no yellowing, which is a sign it’s past its prime. You can use regular broccoli crowns from the produce section, or if you’re short on time, pre-cut broccoli florets work just fine too. Just make sure to cut your florets into bite-sized pieces so they’re easy to eat and get nicely coated with that Caesar dressing.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• White bread: Any sturdy bread works great for croutons – try sourdough, whole wheat, or even day-old baguette. Just cut it into cubes and toast it the same way.
• Baby kale: If you can’t find baby kale, regular kale works fine – just remove the tough stems and tear it into smaller pieces. You could also use arugula or spinach for a milder flavor.
• Anchovy fillets: Not a fan of anchovies? You can leave them out, but they really do add that signature Caesar flavor without tasting fishy. If you skip them, add an extra teaspoon of Dijon mustard and a pinch of salt to make up for the savory depth.
• Dijon mustard: Regular yellow mustard can work in a pinch, though it’ll be slightly less tangy. Use the same amount.
• Parmesan: Pecorino Romano makes a good substitute if you’re out of Parmesan – it’s a bit saltier, so you might want to go easy on additional salt.
• Broccoli: This is the star of the show, so I’d stick with broccoli for this recipe. However, you could add cauliflower florets alongside the broccoli if you want to mix things up.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this salad is overcooking the broccoli, which turns it mushy and dull – pull it from the boiling water right at 4 minutes and immediately plunge it into ice water to stop the cooking and keep it crisp and bright green.

Another common error is adding the dressing too early, which can make your greens wilt and soggy, so toss everything together right before serving to keep the salad fresh and crunchy.

For the soft-boiled eggs, timing is everything – set a timer for exactly 6½ minutes and have your ice bath ready, because even 30 seconds extra can take you from jammy yolks to fully hard-boiled.

Finally, make sure your croutons are completely cooled before adding them to the salad, otherwise they’ll lose their crunch and steam will wilt your greens.

What to Serve With Broccoli Salad?

This broccoli salad is hearty enough to work as a main dish for lunch, but it also makes a great side for grilled chicken or salmon. I love serving it alongside roasted chicken thighs or a simple piece of grilled steak since the lemony Caesar dressing cuts through richer proteins really nicely. It’s also perfect for potlucks or barbecues – just pack it in a big bowl and bring some extra croutons on the side. If you want to make it even more filling, you can add some cooked pasta like penne or rotini to turn it into a pasta salad situation.

Storage Instructions

Store: Keep the dressing and salad components separate if you’re planning to store this. The Caesar dressing will stay fresh in an airtight container in the fridge for up to 5 days. Store the washed and dried broccoli and kale in a separate container lined with paper towels to keep them crisp.

Make Ahead: This salad is perfect for meal prep! You can make the dressing up to a week in advance and prep your vegetables a day or two ahead. The croutons are best made fresh, but you can store them in an airtight container at room temperature for 2-3 days. Just toss everything together right before serving to keep the greens from getting soggy.

Leftovers: If you’ve already dressed the salad, it’s best eaten within a day since the greens will start to wilt. Store any leftovers in the fridge in an airtight container, but keep in mind the texture won’t be quite as good as when it’s fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 110-130 g
• Fat: 260-290 g
• Carbohydrates: 60-80 g

Ingredients

For the croutons:

• 3 tbsp olive oil (I prefer Filippio Berio for roasting)
• 2.5 oz white bread (cut into 1-inch cubes)
• 1/4 tsp salt
• 1/4 tsp pepper

For the salad:

• 8 cups broccoli (cut into 1-inch florets)
• 1 bunch baby kale
• 6 eggs (hard-boiled and sliced into quarters)
• 1/3 cup lemon juice
• 1/4 cup parmesan

For the dressing:

• 2 egg yolks (room temperature, about 70°F)
• 2.5 tsp dijon mustard (I always use Maille for better tang)
• 2 tsp garlic
• 12 anchovy fillets (finely minced into a paste)
• 1/2 cup lemon juice
• 1.75 cups olive oil
• 1/2 cup parmesan (freshly grated for a smoother dressing)
• 2 tsp salt
• 3/4 tsp black pepper

Step 1: Prepare the Mise en Place and Cook the Eggs

• 6 eggs
• 1 bunch baby kale
• 2.5 oz white bread

Start by bringing a pot of salted water to a boil for the eggs.

Once boiling, carefully add the 6 eggs and cook for 6½ minutes for jammy yolks with set whites.

While the eggs cook, cut the white bread into 1-inch cubes and slice the baby kale into thin ribbons.

Measure out all dressing ingredients and set them near your food processor for easy access.

Step 2: Toast the Croutons

• 3 tbsp olive oil
• 2.5 oz white bread
• 1/4 tsp salt
• 1/4 tsp pepper

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Once shimmering, add the bread cubes and toast for 4 to 5 minutes, stirring occasionally, until golden and crispy on all sides.

Season immediately with ¼ teaspoon salt and ¼ teaspoon pepper.

Transfer to a paper towel-lined plate to cool while you prepare the remaining components.

Step 3: Build the Caesar Dressing

• 2 egg yolks
• 2.5 tsp dijon mustard
• 2 tsp garlic
• 12 anchovy fillets
• 1/2 cup lemon juice
• 1.75 cups olive oil
• 1/2 cup parmesan
• 2 tsp salt
• 3/4 tsp black pepper

Add the 2 egg yolks, 2.5 teaspoons Dijon mustard, 2 teaspoons minced garlic, and 12 anchovy fillets (finely minced into a paste) to a food processor.

Pulse until the anchovies are fully incorporated and the mixture is smooth.

Add ½ cup lemon juice and pulse to combine.

With the machine running, slowly drizzle in 1.75 cups olive oil in a thin stream—this gradual addition emulsifies the dressing and creates a creamy texture.

Once thickened, pulse in ½ cup freshly grated Parmesan, 2 teaspoons salt, and ¾ teaspoon black pepper.

Taste and adjust seasoning as needed.

Step 4: Blanch and Chill the Broccoli

• 8 cups broccoli
• 1 bunch baby kale

Bring a large pot of salted water to a boil.

Add the 8 cups of broccoli florets and cook for 4 minutes until bright green and tender-crisp.

Drain the broccoli in a colander, then immediately transfer to a bowl of ice water to stop the cooking and set the color.

Once cooled, drain thoroughly and add the sliced kale from Step 1 to a large mixing bowl.

Step 5: Assemble and Dress the Salad

• Caesar dressing from Step 3
• croutons from Step 2
• 1/3 cup lemon juice
• 1/4 cup parmesan
• broccoli and kale mixture from Step 4

Pour about three-quarters of the dressing from Step 3 over the broccoli and kale mixture, then add the cooled croutons from Step 2 and ¼ cup lemon juice.

Toss gently but thoroughly until all components are evenly coated.

Add ¼ cup Parmesan and toss again.

I find that tossing just before serving keeps the croutons crispier, but you can assemble this salad up to an hour ahead if needed.

Transfer to a serving platter or individual plates.

Step 6: Finish and Serve

• 6 hard-boiled eggs
• salt and pepper for finishing

Remove the cooled eggs from Step 1, peel them gently under cool running water, and slice each into quarters.

Arrange the egg quarters over the top of the salad.

Drizzle with any remaining dressing and season with a pinch of fleur de sel and freshly cracked black pepper to taste.

Serve immediately while the croutons are still crispy.

Caesar Ina Garten Broccoli Salad

Delicious Caesar Ina Garten Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 3050 kcal

Ingredients

  

For the croutons::

• 3 tbsp olive oil (I prefer Filippio Berio for roasting)
• 2.5 oz white bread (cut into 1-inch cubes)
• 1/4 tsp salt
• 1/4 tsp pepper

For the salad::

• 8 cups broccoli (cut into 1-inch florets)
• 1 bunch baby kale
• 6 eggs (hard-boiled and sliced into quarters)
• 1/3 cup lemon juice
• 1/4 cup parmesan

For the dressing::

• 2 egg yolks (room temperature, about 70°F)
• 2.5 tsp dijon mustard (I always use Maille for better tang)
• 2 tsp garlic
• 12 anchovy fillets (finely minced into a paste)
• 1/2 cup lemon juice
• 1.75 cups olive oil
• 1/2 cup parmesan (freshly grated for a smoother dressing)
• 2 tsp salt
• 3/4 tsp black pepper

Instructions

 

• Start by bringing a pot of salted water to a boil for the eggs. Once boiling, carefully add the 6 eggs and cook for 6½ minutes for jammy yolks with set whites. While the eggs cook, cut the white bread into 1-inch cubes and slice the baby kale into thin ribbons. Measure out all dressing ingredients and set them near your food processor for easy access.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the bread cubes and toast for 4 to 5 minutes, stirring occasionally, until golden and crispy on all sides. Season immediately with ¼ teaspoon salt and ¼ teaspoon pepper. Transfer to a paper towel-lined plate to cool while you prepare the remaining components.
• Add the 2 egg yolks, 2.5 teaspoons Dijon mustard, 2 teaspoons minced garlic, and 12 anchovy fillets (finely minced into a paste) to a food processor. Pulse until the anchovies are fully incorporated and the mixture is smooth. Add ½ cup lemon juice and pulse to combine. With the machine running, slowly drizzle in 1.75 cups olive oil in a thin stream—this gradual addition emulsifies the dressing and creates a creamy texture. Once thickened, pulse in ½ cup freshly grated Parmesan, 2 teaspoons salt, and ¾ teaspoon black pepper. Taste and adjust seasoning as needed.
• Bring a large pot of salted water to a boil. Add the 8 cups of broccoli florets and cook for 4 minutes until bright green and tender-crisp. Drain the broccoli in a colander, then immediately transfer to a bowl of ice water to stop the cooking and set the color. Once cooled, drain thoroughly and add the sliced kale from Step 1 to a large mixing bowl.
• Pour about three-quarters of the dressing from Step 3 over the broccoli and kale mixture, then add the cooled croutons from Step 2 and ¼ cup lemon juice. Toss gently but thoroughly until all components are evenly coated. Add ¼ cup Parmesan and toss again. I find that tossing just before serving keeps the croutons crispier, but you can assemble this salad up to an hour ahead if needed. Transfer to a serving platter or individual plates.
• Remove the cooled eggs from Step 1, peel them gently under cool running water, and slice each into quarters. Arrange the egg quarters over the top of the salad. Drizzle with any remaining dressing and season with a pinch of fleur de sel and freshly cracked black pepper to taste. Serve immediately while the croutons are still crispy.