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.