Roasted Broccoli Caesar Salad
User Reviews
5
Roasted Broccoli Caesar Salad
Description
Roasted Broccoli Caesar Salad highlights broccoli florets caramelized in a hot oven until tender and slightly charred, bringing out their natural sweetness and depth. The salad is topped with butter-toasted panko breadcrumbs, adding a crunchy element, and finished with shaved and grated Parmesan cheese for richness. The creamy Caesar dressing is made with Greek yogurt, garlic, anchovy paste, Dijon mustard, red wine vinegar, lemon juice, and olive oil, blending tangy, savory, and bright flavors. This creamy dressing balances the roasted broccoli's smoky notes while complementing the Parmesan and breadcrumbs.
The salad can serve as a side dish or a light main, offering a vegetable-forward option with classic Caesar components. The roasted broccoli holds up well to the creamy dressing and crunchy topping, providing a satisfying mix of textures.
The extra dressing can be stored in the refrigerator for a few days and stirred before use. Toasting the panko in butter just before serving ensures they remain crisp. Adjust roasting times to your preferred broccoli tenderness and char level.
Ingredients
- 4 to 5 cups broccoli florets
- olive oil for roasting, spray or light drizzle
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon butter unsalted
- ½ cup panko breadcrumbs seasoned
- Parmesan Cheese for topping, shaved
- Parmesan Cheese for topping, finely grated
greek yogurt caesar dressing
- 4 garlic minced, 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 black pepper
- 1/2 lemon juiced
- 1/3 cup olive oil
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.
User Reviews
Overall Rating
5
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