` Grilled Broccoli Caesar Salad - Olive Oil Times
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Grilled Broccoli Caesar Salad

Broccoli (in multitudes) is perfectly paired with homemade caesar salad dressing.
Plate of broccoli and asparagus salad with lemon, cheese, and croutons on a table. - Olive Oil Times
Grilled Broccoli Caesar Salad
By Patterson Watkins
Aug. 18, 2021 13:48 UTC

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

Grilled Broccoli Caesar Salad

5from6votes
Course: Salads, SidesCuisine: MediterraneanDifficulty: Medium
Servings

4

serv­ings
Prep time

20

min­utes
Cooking time

15

min­utes

The 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. 

Discover more recipes with extra virgin olive oil.

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