Grilled Broccoli Caesar

Written by: Maggie Peterson

|

|

Time to read min


Prep time

20 minutes

Cook time

15 minutes

Servings

4



Ingredients

Dressing

Broccoli

Croutons

Plate

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.



Directions

Step 1: Preheat

  • For a gas grill, preheat to medium-high heat. If using charcoal, prepare the coals for grilling. Alternatively, you can use a stove-top grill pan. 
  • Preheat your oven to 400°F.

Step 2: Prepare the Caesar Dressing

  • In a large mixing bowl, combine the anchovy paste, Sicilian Lemon Aged White Balsamic, Dijon mustard, egg yolk, and minced garlic. Whisk until fully blended.
  • To stabilize the bowl, place a damp cloth underneath it. Gradually add a thin drizzle of olive oil while whisking vigorously. Continue whisking until the dressing is smooth and thick. Season with pepper to taste, then refrigerate until ready to serve.

Step 3: Prepare the Broccoli

  • In a large bowl, combine the broccoli rabe and broccoli florets. Drizzle with olive oil and season with salt, tossing to coat evenly.
  • Once the grill is hot, add the broccoli and grill for 4-5 minutes, turning frequently, until lightly charred and tender-crisp. Remove from the grill and set aside to cool.

Step 4: Make the Croutons

  • In another large bowl, drizzle the bread pieces with olive oil and toss to coat well. 
  • Spread the bread on a baking sheet and place it in the preheated oven. Toast for 3-4 minutes, or until golden brown and crunchy. Remove from the oven and let cool.

Step 5: Assemble the Salad

  • Divide the grilled broccoli among plates and drizzle with the prepared Caesar dressing. 
  • Top each salad with croutons and a generous sprinkle of Parmesan cheese. Garnish with lemon slices before serving.




Shop Recipe