Roasted Broccoli Caesar Salad (Print Version)
# Ingredients:
→ Salad
01 -
4 to 5 cups broccoli florets
02 -
olive oil spray or light drizzle, for roasting
03 -
kosher salt and pepper
04 -
1 tablespoon unsalted butter
05 -
½ cup seasoned panko breadcrumbs
06 -
shaved parmesan, for topping
07 -
finely grated parmesan, for topping
→ Dressing
08 -
4 garlic cloves, minced
09 -
3 tablespoons Greek yogurt
10 -
2 tablespoons parmesan cheese
11 -
1 tablespoon Dijon mustard
12 -
1 teaspoon anchovy paste
13 -
1/4 teaspoon salt
14 -
1/4 teaspoon pepper
15 -
1/2 lemon, juiced
16 -
1/3 cup olive oil
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Spread the broccoli florets on a baking sheet and spray with olive oil, or drizzle lightly. Sprinkle with a pinch of kosher salt and black pepper. Roast for 15 to 20 minutes, or until charred to your preference.
02 -
Heat butter in a small skillet over medium heat. Add the seasoned panko breadcrumbs and stir to coat in butter. Toast for 2 to 3 minutes until golden and crunchy. Remove from heat.
03 -
In a food processor, combine the minced garlic, Greek yogurt, grated parmesan, Dijon mustard, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. With the processor running, stream in olive oil until the dressing becomes creamy.
04 -
Place the roasted broccoli in a large bowl or serving dish. Drizzle with Caesar dressing, then top with shaved parmesan, toasted breadcrumbs, and finely grated parmesan. Serve with additional dressing on the side, if desired.