Roasted Broccoli Caesar Salad (Print Version)
# Ingredients:
→ Roasted Broccoli
01 -
4 to 5 cups broccoli florets
02 -
Olive oil spray or light drizzle, for roasting
03 -
Kosher salt
04 -
Black pepper
→ Crunchy Breadcrumb Topping
05 -
1 tablespoon unsalted butter
06 -
120 milliliters (½ cup) seasoned panko breadcrumbs
→ Toppings
07 -
Shaved parmesan cheese, for serving
08 -
Finely grated parmesan cheese, for serving
→ Greek Yogurt Caesar Dressing
09 -
4 garlic cloves, minced
10 -
45 milliliters (3 tablespoons) Greek yogurt
11 -
16 grams (2 tablespoons) grated parmesan cheese
12 -
15 milliliters (1 tablespoon) Dijon mustard
13 -
10 milliliters (2 teaspoons) red wine vinegar
14 -
5 milliliters (1 teaspoon) anchovy paste
15 -
0.25 teaspoon kosher salt
16 -
0.25 teaspoon black pepper
17 -
Juice of ½ lemon
18 -
80 milliliters (⅓ cup) olive oil
# Instructions:
01 -
Preheat the oven to 220°C. Arrange broccoli florets evenly on a baking sheet and apply a light coating of olive oil. Season with a small pinch of kosher salt and black pepper.
02 -
Roast broccoli for 15–20 minutes, or slightly longer for larger florets, until the edges are deeply browned to your preferred roast level.
03 -
While broccoli roasts, heat unsalted butter in a small skillet over medium heat. Add panko breadcrumbs, stirring to coat evenly, and toast for 2–3 minutes until golden and crisp. Remove from heat.
04 -
Combine minced garlic, Greek yogurt, grated parmesan, Dijon mustard, red wine vinegar, anchovy paste, salt, pepper, and lemon juice in a food processor. Blend until smooth, then with the processor running, slowly drizzle in olive oil until emulsified and creamy.
05 -
Transfer roasted broccoli to a large serving bowl or platter. Drizzle generously with prepared Caesar dressing. Garnish with shaved parmesan, toasted breadcrumbs, and extra finely grated parmesan if desired. Serve immediately with additional dressing on the side.
# Notes:
01 -
Store extra Caesar dressing in an airtight container in the refrigerator for up to 4 days.