Can I make this salad ahead?

It is best eaten just after assembly, but you can crisp up the panko and make the Caesar-style dressing in advance to get ahead.

Can I use any other vegetables instead of the tenderstem broccoli?

Depending on the season, purple sprouting broccoli would be a serious upgrade, as would thick, chunky stems of end-of-season asparagus once the urge to just eat them simply drenched in melted butter or with a beurre blanc has passed. Later in the summer, French green beans would also work well, though may I also suggest serving them blistered with a simple bacon vinaigrette instead ?

What should I serve this Charred Tenderstem Broccoli Caesar Salad with?

Beef and broccoli are best friends, so I suggest just a simple pan fried or barbecued steak. However, I can report it is also exceptional with thinly cut, very rare, cold leftover roast beef.

Charred Tenderstem Broccoli Caesar Salad

Name: Charred Tenderstem Broccoli Caesar Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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; 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

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

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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.