Name: Broccoli Caesar Salad
Prep time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 c. (1-inch) pieces sourdough or crusty French bread; 1/4 c. olive oil; 2 tbsp. freshly grated parmesan cheese, plus more for serving; 1 garlic clove, finely chopped; 3/4 tsp. kosher salt; 1/2 tsp. black pepper; 2 large broccoli crowns (about 1 1/2 pounds); 1/4 c. plain Greek yogurt; 2 tbsp. freshly grated parmesan cheese; 1 tbsp. dijon mustard; 1 tbsp. olive oil; 2 tsp. Worcestershire sauce; 1 tsp. red wine vinegar; 2 garlic cloves, finely chopped; 1 anchovy fillet, finely chopped; Grated zest and juice of 1/2 lemon; 1/4 tsp. kosher salt

Step 1For the salad: Preheat the oven to 400°F. Spread the bread on a baking sheet. Drizzle with 2 tablespoons of the olive oil and toss with the parmesan, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Bake, turning once, until evenly browned, 10 to 12 minutes.

Step 2Meanwhile, cut the broccoli into bite-sized florets. Trim and discard the tough, woody ends of the stems. Peel the remaining stems with a vegetable peeler to remove the fibrous outer layer, then thinly slice into rounds.

Step 3Spread the broccoli on a second baking sheet. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with the remaining ½ teaspoon salt and ¼ teaspoon pepper; toss to coat. Roast until the broccoli starts to brown and the stems are tender when pierced with the tip of a paring knife, 15 to 18 minutes.

Step 4For the dressing: In a large bowl, whisk together the yogurt, parmesan, mustard, olive oil, Worcestershire sauce, vinegar, garlic, anchovy, lemon zest, lemon juice, pepper, and salt. Add the broccoli and croutons and toss to coat.

Step 5Transfer to a serving bowl and top with plenty of parmesan.

Broccoli Caesar Salad

Ingredients

For the Salad:

For the Dressing:

Directions

Salads