Roasted Broccoli Caesar Salad

Name: Roasted Broccoli Caesar Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 to 4 people, as a side dish
Ingredients: 4 to 5 cups broccoli florets; olive oil spray or light drizzle; kosher salt and pepper; 1 tablespoon unsalted butter; ½ cup seasoned panko breadcrumbs; shaved Parmesan; finely grated parmesan; 4 garlic cloves; 3 tablespoons Greek yogurt; 2 tablespoons Parmesan Cheese; 1 tablespoon Dijon mustard; 2 teaspoons red wine vinegar; 1 teaspoon anchovy paste; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 lemon; 1/3 cup olive oil

User Reviews

5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2 to 4 people, as a side dish
Course
Side Dish, Salad
Cuisine
American

Roasted Broccoli Caesar Salad

Kian Mendoza

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This broccoli caesar salad is such a delicious spin on caesar! Roasted broccoli drizzled with a homemade greek yogurt caesar dressing, toasty golden bread crumbs and lots of parmesan cheese. Most delicious bowl ever!

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Ingredients

Servings

4 to 5 cups broccoli florets
olive oil spray or light drizzle, for roasting
kosher salt and pepper
1 tablespoon unsalted butter
½ cup seasoned panko breadcrumbs
shaved Parmesan, for topping
finely grated parmesan, for topping

greek yogurt caesar dressing

4 garlic cloves, minced
3 tablespoons Greek yogurt
2 tablespoons Parmesan Cheese
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/3 cup olive oil

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Instructions

Preheat the oven to 425 degrees F. Spread the florets out on a baking sheet and spray with olive oil (or do a very light drizzle). Sprinkle all over with a small pinch salt and pepper.
Roast for 15 to 20 minutes, or longer if you have large florets. You can make this as charred and roasted as you’d like!
While the broccoli roasts, make the bread crumbs and dressing. To make the breadcrumbs, heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
To assemble, place the roasted broccoli in a large bowl or plate. Drizzle with the dressing. Top with the shaved parmesan, bread crumbs and finely grated parmesan. Serve with more dressing as desired.