Broccoli Caesar Salad

22m
Serves 1
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Directions

  1. 1Set yourself over a bowl and tap the florets right off.
  2. 2Cut up the stem pieces like any other vegetable.
  3. 3If you want them a little bit smaller, break them up.
  4. 4Add enough olive oil to coat, then two good pinches of kosher salt.
  5. 5Roast in a 500°F oven for about 10 minutes.
  6. 6While broccoli is in the oven, make the Caesar dressing.
  7. 7Add four to six garlic cloves to the bowl of a food processor.
  8. 8Pulse to start mixing this. Scrape down your food processor.
  9. 9Add five anchovy fillets that have been rinsed in cold water.
  10. 10Add about a third of a cup of Dijon mustard and about a third of a cup of cherry vinegar.
  11. 11Add the juice from one lemon.
  12. 12Add two whole eggs.
  13. 13Add two good pinches of kosher salt and two good pinches of black pepper.
  14. 14Run the food processor for about 10–15 seconds, or until eggs turn a little paler in color.
  15. 15With your food processor running, drizzle in about two cups of olive oil.
  16. 16Transfer your dressing into an airtight container.
  17. 17Let the broccoli cool for a little bit.
  18. 18Dress the bowl and not the lettuce so it evenly coats everything.
  19. 19Add the roasted broccoli, apples, Parmesan, almonds, and breadcrumbs.
  20. 20Toss to combine.

Ingredients

  • 1 head broccoli
  • 1 enough to coat olive oil
  • 2 pinches kosher salt
  • 4 garlic cloves
  • 5 anchovy filets
  • 1 third of a cup Dijon mustard
  • 1 third of a cup sherry vinegar
  • 1 third of a cup lemon juice
  • 2 whole eggs
  • 2 pinches kosher salt
  • 2 pinches black pepper
  • 2 cups olive oil
  • 1 Parmesan
  • 1 chopped almonds
  • 1 toasted breadcrumbs
  • 1 apple

Equipment

knifebowlbaking sheetfood processor