Broccoli Caesar Salad
Directions
- 1Tap broccoli florets off the stem into a bowl.
- 2Cut up the woody stem pieces like any other vegetable.
- 3Break larger florets into smaller pieces by hand if desired.
- 4Coat broccoli florets with enough olive oil.
- 5Add two good pinches of kosher salt to the broccoli.
- 6Roast the broccoli in a 500° oven for about 10 minutes, aiming for charred but not fully cooked.
- 7For the Caesar dressing, place 4 to 6 garlic cloves in the bowl of a food processor.
- 8Pulse the garlic to start mixing, then scrape down the food processor.
- 9Add 5 rinsed anchovy fillets to the food processor.
- 10Add about a third of a cup of Dijon mustard.
- 11Add about a third of a cup of sherry vinegar (or red wine vinegar or cider vinegar).
- 12Add about a third of a cup of lemon juice (from one lemon).
- 13Add two whole eggs.
- 14Add two good pinches of kosher salt and two good pinches of black pepper.
- 15Run the food processor for about 10 to 15 seconds, or until the eggs turn paler in color.
- 16With the food processor running, slowly drizzle in about two cups of olive oil.
- 17Transfer the dressing into an airtight container; it will last about a week to 10 days.
- 18Allow the roasted broccoli to cool for a bit.
- 19Dress the bowl with the Caesar dressing before adding the broccoli and other salad ingredients.
- 20Add grated parmesan to the salad.
- 21Optionally add chopped almonds and toasted breadcrumbs to the salad.
- 22Optionally add local apples to the salad.
Ingredients
- broccoli
- olive oil
- 2 pinches kosher salt
- 4 garlic cloves
- 5 anchovy fillets, rinsed in cold water
- 0.33 cup Dijon mustard
- 0.33 cup sherry vinegar
- 0.33 cup lemon juice (from 1 lemon)
- 2 eggs
- 2 pinches kosher salt
- 2 pinches black pepper
- 2 cups olive oil
- parmesan
- apples
- chopped almonds
- toasted breadcrumbs
Equipment
bowlfood processorairtight container
Tips
- To cut broccoli easily, tap florets off the stem into a bowl.
- Eat stem pieces, but note they might be woody towards the bottom.
- Break smaller florets by hand.
- Dress the bowl, not the lettuce, for even coating and no hidden dressing pockets.
- Parmesan is typically added to the salad, not the dressing, to prevent muddiness.
- For nervous cooks about raw eggs, boil a mug of water in the microwave for 3 minutes, then set the egg in it for 1 minute to kill bacteria without cooking it.
Related recipes
Date, shallot, Parmesan and lemon dressing cabbage salad
Italian · Salad
Chicken Caesar Salad Sandwich
Italian · Salad
Peanut Noodle Salad
Italian · Salad
Italian Grinder Chicken Salad
Italian · Salad
Honey Mustard Harvest Dense Bean Salad
Italian · Salad
Pizza Night Chopped Salad
Italian · Salad
Roasted Cabbage Salad with Parmesan Panko & Charred Lemon-Dill Dressing
Italian · Salad
Caesar salad with griddled chicken
Italian · Salad
Roasted Beet Salad with Pistachios
Italian · Salad
Macaroni Salad
Italian · Salad
Italian Grinder Pasta Salad
Italian · Salad
Kim Kardashian's La Scala Chopped Salad
Italian · Salad