Description
This restaurant-style Charred Tenderstem Broccoli Caesar Salad recipe is the perfect warmer weather accompaniment for barbecued steaks or leftover cold roast beef. With a homemade Caesar-style dressing, charred lemon and crispy panko breadcrumbs you won’t believe that it is ready in just 20 minutes!
Ingredients
Scale
For the Tenderstem Broccoli
- 300g (10 1/2 oz) thin tenderstem broccoli spears, trimmed
- 2 tbsp light oil
- sea salt
- freshly ground black pepper
- 3 anchovy fillets, packed in oil
- parmesan
- 10g (1/3 oz) panko breadcrumbs
- 1/2 lemon
For the Caesar Dressing
- 1 very small garlic clove
- 1 anchovy fillet, packed in oil
- 1/2 tbsp fresh lemon juice
- 1/2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp kewpie mayonnaise
- freshly ground black pepper
Instructions
- Toss the broccoli spears together with 1 tbsp of the oil, about half the amount of sea salt you’d normally add to veggies and the usual amount of salt on a lined baking sheet. Add the lemon, cut side up. Place under a medium grill for about 15 minutes, checking every few minutes or so until the spears are nicely charred and just tender, tossing halfway.
- Meanwhile, prepare the breadcrumbs. Heat the remaining 1 tbsp of oil in a small non-stick saucepan set over a medium high heat. Once the oil is shimmering stir in the breadcrumbs and cook for 5 minutes or so, stirring often, until golden and crisp. Remove from the pan and set aside. Finely slice the anchovies.
- Also, make the dressing by blitzing all the ingredients (remember to peel the garlic clove!) in a mini chopper or small bullet blender (I love this one #ad for the task!) until smooth. Don’t be tempted to season with any extra salt, but do add more black pepper if desired.
- To assemble, arrange the charred broccoli on a serving dish and drizzle over the dressing. Top with the sliced anchovies, followed by a copious amount of finely, freshly grated parmesan (I find my microplane #ad is best for this task) and the breadcrumbs, with the charred lemon half on the side. Serve immediately.
Notes
I like to use Japanese Kewpie mayonnaise #ad for the extra zingy but any other plain mayonnaise can be substituted. Otherwise I usually have Hellman’s Light in the fridge.