Description
An easy and fun twist on a classic caesar salad.
Ingredients
Units
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For the dressing:
- 2 – 3 tbsp olive oil
- 3 – 4 tbsp tahini
- 1/2 – 1 tbsp miso
- 2 tbsp capers, chopped
- zest of 1 lemon
- juice of 1 lemon
- 2 – 3 tbsp champagne vinegar
- 2 – 3 tbsp honey
- big pinch of black pepper and salt
For the salad:
- 2 heads of broccoli
- 3 – 4 large cloves of garlic, thinly sliced
- 1/2 cup panko breadcrumbs
- fresh grated parmesan
- fresh herbs of choice: chives, dill, etc.
Instructions
- Prep the dressing. Add all of the ingredients to a bowl and whisk until combined. Taste and adjust to preferred flavor. Store in an airtight container for up to 1 week.
- Prepare the broccoli. Destem the broccoli, and peel the outer layer from the stems. Using a mandolin, thinly slice the stems. Then, thinly slice the florets. Add 1 head of the sliced broccoli to a sheet pan and drizzle with olive oil and salt. Heat oven to 400 degrees F and bake for about 15 – 20 minutes until golden brown. Remove from oven and set aside until ready to assemble.
- Prepare the crispy garlic and breadcrumbs. In a stovetop pan, add about 2 tbsp of olive oil and bring up to a medium heat. Add the sliced garlic and cook until golden brown. This should only take a few minutes. Stir occasionally to ensure the garlic is not burning. Once garlic is golden, remove from oil and place onto a paper towel to drain. Add the breadcrumbs to the pan and cook for a few minutes until golden brown. Remove from heat and set aside.
- Assemble the salad. Add the fresh and baked broccoli to a large serving bowl and add desired amount of dressing. Toss to coat. Grate fresh parmesan over the top, then add garlic and breadcrumbs. Finish with fresh herbs, black pepper, and flakey salt. Enjoy!