clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A blue plate with charred broccoli with bowls of caesar dressingf and toasted breadcrumbs on the side.

Charred Tenderstem Broccoli Caesar Salad

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Side Dish


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!



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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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.