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Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
This broccoli Caesar salad is a new take on the classic. Instead of using romaine lettuce as the base, flavorful broccoli takes center stage. The florets and stems are roasted until they’re crisp-tender and golden. Then they are tossed in a light, creamy, yogurt-based dressing that is full of the punchy Caesar flavors everyone loves, thanks to parmesan, garlic, Worcestershire, and salty anchovy. No Caesar salad is complete without croutons, and the ones here are extra-special—homemade, cheesy, and crunchy enough to put the store-bought kind to shame. Serve this broccoli Caesar salad recipe as a fresh, unexpected side dish for the holidays or top it with grilled steak, tasty fried popcorn shrimp, or even easy air-fryer falafel for a complete meal.
Can you make broccoli Caesar salad in advance?
Yes! One of the best things about broccoli Caesar salad is that it holds up much better than a traditional romaine lettuce version. Since broccoli is sturdier, it can be dressed ahead and still taste great straight from the fridge. For the best texture, store the salad in an airtight container without the croutons for up to 1 day. Keep the croutons in a separate airtight container at room temperature so they stay perfectly crunchy. If you have time, let the salad come to room temperature. Add the croutons just before serving.
Can you make broccoli Caesar salad without anchovies?
Skip the anchovies if you like! While they give Caesar dressing its signature savory depth, you can absolutely leave them out. The Greek yogurt, parmesan, dijon, Worcestershire, and garlic still bring plenty of tangy, salty flavor. If you’d like a substitute, try a dash more Worcestershire or even a splash of soy sauce for a zesty boost.
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Ingredients
For the Salad:
- 2 cups
(1-inch) pieces sourdough or crusty French bread
- 1/4 cup
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 ½ pounds)
For the Dressing:
- 1/4 cup
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
- 1/2 tsp.
black pepper
- 1/4 tsp.
kosher salt
Directions
- 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.
Tip: The dressing can be made 3 days in advance. If you’re planning on storing it in the refrigerator for meal prep, store the croutons separately at room temperature in an airtight container, then top with them right when you're ready to eat.
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