All manner of broccoli is welcome in this recipe (we highlighted two of the easily sourced varieties) but feel free to contribute any and all. Grilling broccoli adds a nice smoky element to this non-traditional caesar salad. It really is incredibly suited for the task, grilling up tender-crisp.
The homemade caesar dressing really is very easy to make. The base, which consists of anchovies, lemon juice, dijon, garlic, and raw egg yolk, must be completely whisked and blended before adding the extra virgin olive oil (in a thin steady stream, of course). Steady and vigorous whisking does the trick and, then, voila! Homemade caesar dressing.
Grilled Broccoli Caesar Salad
Course: Salads, SidesCuisine: MediterraneanDifficulty: Medium4
servings20
minutes15
minutesThe salad dressing can be made and day or two in advance and refrigerated before ready to assemble the salad. Homemade croutons are a fantastic way to use up any stale bread, crusts, ends or heels.
Ingredients
- Caesar Dressing
1teaspoonanchovy paste or minced anchovies
2tablespoonslemon juice
2teaspoonsDijon mustard
1eachegg yolk
1eachgarlic clove, peeled and minced
1/4cupmedium to robust intensity extra virgin olive oil
1pinchcracked black pepper
1bunchbroccoli rabe, trimmed
1headhead of broccoli, portioned into florets (or 3 cups of broccoli florets)
2tablespoonsmedium to robust intensity extra virgin olive oil
1/2teaspoonsalt
2cupsrustic bread, chopped or torn into bite-sized pieces
3tablespoonsmedium to robust intensity extra virgin olive oil
1/2cupparmesan cheese, grated or shaved
1eachlemon, sliced
Directions
- Preheat a gas grill or prep charcoals for a charcoal grill to medium-high heat (you can alternatively use a stove-top grill pan). Preheat oven to 400°F.
- In a large bowl, place anchovy paste, lemon juice, Dijon, egg yolk, and garlic, whisk until blended. Place a damp cloth under your bowl (to hold it in place), and begin adding a thin drizzle of olive oil, while vigorously whisking. Continue to whisk until the dressing is smooth and thick, season with pepper and refrigerate until ready to serve.
- Place broccoli rabe and broccoli florets in a large bowl, drizzle with oil and season with salt, toss to coat. Once the grill is hot, add broccoli to the grill and cook for 4 – 5 minutes, turning frequently, until lightly charred and tender-crisp. Remove from the grill and set aside to cool.
- In another large bowl, drizzle bread bits with olive oil and toss to coat. Transfer to a baking sheet, place in the oven, and toast for 3 – 4 minutes or until golden brown and crunchy. Remove from the oven and set aside to cool.
- Divide broccoli between plates and drizzle with dressing. Top the salad with croutons and parmesan cheese. Garnish with lemon slices before serving.
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