Roasted Broccoli Caesar Salad
sandravalvassori.com
In this roasted broccoli Caesar salad, deeply caramelized broccoli florets are coated in a creamy homemade Caesar dressing and topped with crispy breadcrumbs and shaved Parmesan. The result is a warm, crunchy, and flavor-packed twist on the classic that holds up beautifully even after being dressed.
Servings: 2 to 4 as a side dish
Ingredients
For the Broccoli
- 1½ pounds broccoli crowns, cut into 1½- to 2-inch-long florets
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt and black pepper to taste
- 1/3 cup Panko breadcrumbs
- 1 teaspoon lemon zest
Caesar Dressing
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 2 oil-packed anchovies, finely chopped (or 1 tsp. anchovy paste)
- 1 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 small garlic clove, grated or minced (see notes)
- 3 tablespoons extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for sprinkling
- freshly cracked black pepper
Instructions
- Preheat oven to 425ºF.
- On a large rimmed baking sheet, toss the broccoli with 2 tablespoons olive oil and season to taste with salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes. Let stand 5 minutes.
- Meanwhile, make the breadcrumbs and dressing. Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add breadcrumbs and toss to coat. Keep tossing or stirring until the panko is evenly coated and turning a nice golden brown, about 4 to 5 minutes. Off heat, stir in the lemon zest and season with salt to taste. Transfer to a bowl and set aside.
- Whisk the mayonnaise, lemon juice, anchovies, Dijon mustard, Worcestershire sauce, and garlic in a bowl. Slowly drizzle in olive oil, whisking constantly, until smooth. Add the parmesan and season with a few generous grinds of black pepper; whisk again to combine.
- On a large serving platter, spread a thick layer of Caesar dressing. Top with the charred broccoli, sprinkle with toasted panko, and a little more Parmesan before serving.
Notes
- Don’t overcrowd the pan. To get a good char on the broccoli, it's important to give each floret space so they don't steam.
- Toast the breadcrumbs carefully. Panko can burn fast. Toast over medium heat, stirring often, until golden brown.
- Adjust garlic to taste. Garlic intensity can vary. Start with half a clove, taste the dressing, and add more if you want it punchier.
- Salad Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The panko will soften over time, but the salad is still delicious at room temperature or slightly chilled.
- Caesar Dressing Leftovers: If you have any dressing leftover, it will keep well in the fridge for up to 5 days. Use it to dress lettuce, as a raw veggie dip, or in a chicken and lettuce wrap - yum!