Caesar Roasted Broccoli Salad
I am a Caesar Salad girly, through and through. My kids love broccoli- I know, wild. I decided to try something a little bit different and combine two of my favorites to make this easy, delicious, side dish that would be perfect for any summer event.
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00:00 Introduction
00:16 Welcome back!
01:07 Ingredients
01:45 Prepare the pan
02:00 Prepare the Broccoli
02:29 Broccoli goes into the Oven
02:35 Toast the Pine Nuts
03:10 Make the Dressing
04:18 Remove the Broccoli from the Oven
04:28 Combine the Ingredients
04:43 Plate & Garnish
05:50 Let’s try it!
06:12 Let’s try it!
06:52 Subscribe
Caesar Roasted Broccoli Salad | Mila Martinico
Broccoli with a Parmesan brittle that even your kids will love!
PREP TIME
15 MINUTES
COOK TIME
20 MINUTES
TOTAL TIME
35 MINUTES
SERVINGS
4
INGREDIENTS
16 oz (2 heads) of chopped Fresh Broccoli
1 Cup of Olive Oil divided by 1/2 cups + 1 Tablespoon
1 Tablespoon of Worcestershire Sauce
1 Teaspoon of Smoked Paprika
2 Teaspoons of Grey Poupon Mustard
1 Teaspoon of Salt
1 Teaspoon of Black Peppercorns
2 Egg Yolks
2 Anchovy Filets
1 Lemon
1/2 cup of Pine Nuts
3 cloves of Garlic crushed
1 cup of Parmesan + more for garnish.
DIRECTIONS
Preheat your oven to 400° F.
On a parchment-lined baking sheet, drizzle olive oil and spread a 1/2 cup of Parmesan.
In a large bowl, combine 2 heads of chopped Fresh Broccoli with 1/2 cup of Olive Oil, 1 teaspoon of Salt and 1 teaspoon of ground Black Pepper.
Nestle your broccoli into the pan.
Bake your Broccoli for 15-20 minutes.
In the meantime, put a skillet on low heat and add 1 Tablespoon of Olive Oil.
To your pan, add 1/2 cup of Pine Nuts, 1 Teaspoon of Smoked Paprika and stir regularly, coating the pine nuts in the olive oil.
Toast the pine nuts for about 10 minutes, or until browned. You’ll smell them and know they’re toasty.
Time to make the dressing! To a bowl add the zest and juice of one Lemon.
Add in 3 cloves of crushed Garlic, 2 Anchovy Filets, 2 teaspoon of Grey Poupon Mustard and 1 Tablespoon of Worcestershire Sauce.
In a small bowl, separate your eggs and add two egg yolks to your big bowl.
Chop up your Anchovy Filets with a spatula and stir.
Once combined, add in a half cup of Olive Oil and whisk until well combined. Add in 1/4 cup of Parmesan and a fresh ground black pepper. Combine.
Remove the Broccoli from the oven and toss in the main bowl with the dressing.
Plate your Broccoli, add more Lemon Zest, Parmesan and those toasted Pine Nuts.
Buon Appetito!
FOLLOW & TAG ME IF YOU MAKE THIS RECIPE, I’D LOVE A VIRTUAL TASTE!
