Description
A crave-worthy twist on the classic Caesar salad featuring tender roasted broccoli, crispy croutons, and a creamy homemade dressing.
Ingredients
Scale
- 1 large garlic clove, finely chopped
- 1 Tbsp. fresh lemon juice
- 3 anchovy fillets, preferably packed in oil, drained
- 1/8 tsp. kosher salt (or more)
- 1/2 cup mayonnaise
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. freshly ground black pepper
- 4 oz. white country-style bread, torn into 3/4 inch pieces
- 6 Tbsp. extra-virgin olive oil, divided
- 1 3/4 tsp. kosher salt, divided
- 2 lb. heads of broccoli
- 1/4 cup shaved Parmesan
Instructions
- In a small bowl, combine the finely chopped garlic and lemon juice. Let it sit for about 5 minutes.
- Finely chop the anchovies with a sprinkle of salt until a smooth paste forms.
- Mix garlic mixture, mayonnaise, Worcestershire sauce, pepper, and anchovy paste. Cover and refrigerate.
- Preheat oven to 400°F (200°C). Toss torn bread with 2 Tbsp. oil and 1/4 tsp. salt and spread on a baking sheet.
- Bake croutons for 8-10 minutes until golden brown. Let cool.
- Raise oven temperature to 450°F (232°C). Cut broccoli into florets and toss with remaining oil and salt.
- Spread broccoli on a baking sheet and roast for 18-20 minutes until tender but crisp. Let cool.
- Drizzle broccoli with half the dressing and toss with half of the croutons and Parmesan.
- Transfer to a platter and top with remaining croutons and Parmesan. Serve with remaining dressing.
Notes
For a healthier option, substitute mayonnaise with Greek yogurt and use whole grain or gluten-free bread for croutons.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg