Broccoli Caesar Salad

22 mins
Serves 1
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Directions

  1. 1Set yourself over a bowl and tap the florets right off.
  2. 2Set yourself over a bowl and tap the florets right off.
  3. 3Set yourself over a bowl and tap the florets right off.
  4. 4Cut up the stem pieces like any other vegetable.
  5. 5Cut up the stem pieces like any other vegetable.
  6. 6Cut up the stem pieces like any other vegetable.
  7. 7If you want them a little bit smaller, break them up.
  8. 8If you want them a little bit smaller, break them up.
  9. 9If you want them a little bit smaller, break them up.
  10. 10Add enough olive oil to coat, then two good pinches of kosher salt.
  11. 11Add enough olive oil to coat, then two good pinches of kosher salt.
  12. 12Add enough olive oil to coat, then two good pinches of kosher salt.
  13. 13Roast in a 500°F oven for about 10 minutes.
  14. 14Roast in a 500°F oven for about 10 minutes.
  15. 15Roast in a 500°F oven for about 10 minutes.
  16. 16While broccoli is in the oven, make the Caesar dressing.
  17. 17While broccoli is in the oven, make the Caesar dressing.
  18. 18While broccoli is in the oven, make the Caesar dressing.
  19. 19Add four to six garlic cloves to the bowl of a food processor.
  20. 20Add four to six garlic cloves to the bowl of a food processor.
  21. 21Add four to six garlic cloves to the bowl of a food processor.
  22. 22Pulse to start mixing this. Scrape down your food processor.
  23. 23Pulse to start mixing this. Scrape down your food processor.
  24. 24Pulse to start mixing this. Scrape down your food processor.
  25. 25Add five anchovy fillets that have been rinsed in cold water.
  26. 26Add five anchovy fillets that have been rinsed in cold water.
  27. 27Add five anchovy fillets that have been rinsed in cold water.
  28. 28Add about a third of a cup of Dijon mustard and about a third of a cup of cherry vinegar.
  29. 29Add about a third of a cup of Dijon mustard and about a third of a cup of cherry vinegar.
  30. 30Add about a third of a cup of Dijon mustard and about a third of a cup of cherry vinegar.
  31. 31Add the juice from one lemon.
  32. 32Add the juice from one lemon.
  33. 33Add the juice from one lemon.
  34. 34Add two whole eggs.
  35. 35Add two whole eggs.
  36. 36Add two whole eggs.
  37. 37Add two good pinches of kosher salt and two good pinches of black pepper.
  38. 38Add two good pinches of kosher salt and two good pinches of black pepper.
  39. 39Add two good pinches of kosher salt and two good pinches of black pepper.
  40. 40Run the food processor for about 10–15 seconds, or until eggs turn a little paler in color.
  41. 41Run the food processor for about 10–15 seconds, or until eggs turn a little paler in color.
  42. 42Run the food processor for about 10–15 seconds, or until eggs turn a little paler in color.
  43. 43With your food processor running, drizzle in about two cups of olive oil.
  44. 44With your food processor running, drizzle in about two cups of olive oil.
  45. 45With your food processor running, drizzle in about two cups of olive oil.
  46. 46Transfer your dressing into an airtight container.
  47. 47Transfer your dressing into an airtight container.
  48. 48Transfer your dressing into an airtight container.
  49. 49Let the broccoli cool for a little bit.
  50. 50Let the broccoli cool for a little bit.
  51. 51Let the broccoli cool for a little bit.
  52. 52Dress the bowl and not the lettuce so it evenly coats everything.
  53. 53Dress the bowl and not the lettuce so it evenly coats everything.
  54. 54Dress the bowl and not the lettuce so it evenly coats everything.
  55. 55Add the roasted broccoli, apples, Parmesan, almonds, and breadcrumbs.
  56. 56Add the roasted broccoli, apples, Parmesan, almonds, and breadcrumbs.
  57. 57Add the roasted broccoli, apples, Parmesan, almonds, and breadcrumbs.
  58. 58Toss to combine.
  59. 59Toss to combine.
  60. 60Toss to combine.

Ingredients

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

Equipment

knifebowlbaking sheetfood processor