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This broccoli caesar salad takes a classic Italian dish and transforms it with roasted broccoli instead of traditional romaine lettuce. The charred, crispy edges of the broccoli hold up beautifully against the creamy caesar dressing, creating a delightful twist on a familiar favorite that works equally well as a side dish or light main course.
I first created this recipe when trying to use up extra broccoli in my fridge. My husband, who typically avoids vegetables, ended up requesting it twice in the same week, which speaks volumes about its crowd-pleasing potential.
Ingredients
- Broccoli florets: Choose bright green heads with tight, firm florets for the best flavor and texture when roasted.
- Olive oil: Use a good quality extra virgin olive oil for roasting and in the dressing for the best flavor profile.
- Seasoned panko breadcrumbs: These create a wonderful crunchy topping that mimics traditional croutons but with better texture distribution.
- Parmesan cheese: Opt for block parmesan you grate yourself rather than pre-grated for superior flavor and melting properties.
- Greek yogurt: Provides creaminess and tanginess to the dressing while adding protein and reducing fat compared to traditional caesar.
- Dijon mustard: Adds depth and helps emulsify the dressing while providing that classic caesar flavor note.
- Anchovy paste: The secret ingredient that gives authentic caesar its distinctive umami flavor. A little goes a long way.
- Lemon juice: Fresh is absolutely essential here for brightness that balances the rich dressing.
- Garlic: Fresh cloves provide punchy flavor that dried simply cannot match.
Step-by-Step Instructions
- Roast the broccoli:
- Preheat your oven to 425°F and spread broccoli florets on a baking sheet. Spray or lightly drizzle with olive oil and season with salt and pepper. Roast for 15 to 20 minutes until the edges begin to char and crisp up. The high temperature ensures caramelization which develops sweet notes in the broccoli.
- Make the breadcrumbs:
- Melt butter in a small skillet over medium heat until it begins to foam. Add panko breadcrumbs and stir constantly to ensure even coating and browning. Toast for 2 to 3 minutes until they turn golden brown. The breadcrumbs should smell nutty and delicious when done. Remove from heat immediately to prevent burning.
- Prepare the dressing:
- Combine garlic, greek yogurt, parmesan, dijon mustard, anchovy paste, lemon juice, salt and pepper in a food processor. Pulse until ingredients are well combined. With the processor running, slowly stream in olive oil until the dressing becomes smooth and emulsified. This technique creates a perfectly creamy dressing without separating.
- Assemble the salad:
- Place roasted broccoli in a serving bowl or platter while still warm. Drizzle generously with caesar dressing. Top with shaved parmesan, toasted breadcrumbs, and a final sprinkle of finely grated parmesan. The warm broccoli will slightly melt the cheese, creating wonderful texture contrasts.
The anchovy paste in this dressing is my secret weapon for depth of flavor. While many people think they dislike anchovies, they provide that distinctive umami quality that makes caesar dressing so addictive without any fishiness. My mother in law who claims to hate anchovies has requested this dressing recipe multiple times without ever knowing the secret ingredient.
Make It Ahead
This salad works wonderfully for meal prep if you keep the components separate. Roast the broccoli and store in an airtight container in the refrigerator for up to 3 days. The dressing will keep for 3 to 4 days in a jar in the refrigerator. The breadcrumbs can be made ahead and stored at room temperature in a sealed container for up to a week. When ready to serve, reheat the broccoli in a 350°F oven for 5 minutes until warmed through, then assemble with cold dressing and toppings.
Serving Suggestions
This versatile salad pairs beautifully with grilled chicken or salmon for a complete meal. For a vegetarian option, serve alongside roasted potatoes or with a poached egg on top for added protein. The salad also works wonderfully as part of a buffet spread for gatherings, as it holds up better than traditional caesar salad and can sit out longer without wilting.
Substitution Options
For a dairy-free version, substitute nutritional yeast for the parmesan and use olive oil instead of butter for the breadcrumbs. Vegan yogurt can replace greek yogurt in the dressing.
If anchovy paste is unavailable or you prefer to avoid it, substitute 1 teaspoon of capers or 1/2 teaspoon of miso paste for similar umami flavor.
Cauliflower makes an excellent substitute for broccoli if needed, and follows the same roasting instructions with equally delicious results.
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Frequently Asked Questions
- → How do you roast the broccoli perfectly?
Preheat the oven to 425°F, spread the broccoli florets on a baking sheet, drizzle with olive oil, and roast for 15-20 minutes until tender and slightly charred.
- → Can I make the dressing in advance?
Yes, the dressing can be made up to 3-4 days in advance. Store it in the fridge in a sealed container and stir well before using.
- → What can I use instead of anchovy paste?
If you don't have anchovy paste, you can substitute with a splash of Worcestershire sauce or omit it altogether for a milder flavor.
- → How do I toast breadcrumbs perfectly?
Heat butter in a skillet over medium heat, add breadcrumbs, and stir until golden and crunchy, about 2-3 minutes. Remove from heat immediately to prevent burning.
- → Can I use frozen broccoli instead of fresh?
Yes, but make sure to thaw and pat dry the broccoli first to avoid excess moisture during roasting.