thepioneerwoman
Broccoli Caesar Salad
Roasted broccoli, garlicky croutons, and creamy Greek yogurt dressing make this broccoli caesar salad a fresh twist on the classic favorite.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●peeler
- ●knife
- ●bowl
- ●whisk
📝 Preparation Steps
1
For 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.
2
Meanwhile, 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.
3
Spread 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.
4
For 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.
5
Transfer to a serving bowl and top with plenty of parmesan.
Nutrition Facts
calories
320 Calories
fat Content
21 g
fiber Content
4 g
sugar Content
4 g
sodium Content
609 mg
protein Content
11 g
trans Fat Content
0 g
cholesterol Content
10 mg
carbohydrate Content
20 g
saturated Fat Content
5 g
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