Warm Broccoli Caesar Salad Recipe

Name: Warm Broccoli Caesar Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 8 cups (1 pound 2 ounces) fresh broccoli florets, cut into bite-size pieces; 1/2 cup, plus 2 tablespoons canola oil, divided; 1 1/2 teaspoons kosher salt, divided; 1 1/4 teaspoons black pepper, divided; 2 tablespoons canola oil; 2 ounces Parmesan cheese, shaved (about 1/2 cup), divided; 3 hard-cooked eggs, peeled; 2 tablespoons fresh lemon juice (from medium 1 lemon); 1 tablespoon Worcestershire sauce; 1 medium garlic clove, peeled; 1 teaspoon Dijon mustard; 4 bacon slices (4 1/2 ounces), cut into 1-inch pieces; 1/3 cup panko (Japanese-style breadcrumbs)

Cook Time: 35 minutes

Ingredients:

8 cups bite-sized fresh broccoli florets
2 tablespoons canola oil
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/2 cup canola oil
1/2 cup shaved Parmesan cheese, divided
3 hard-cooked eggs, peeled
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 garlic clove, peeled
1 teaspoon Dijon mustard
4 bacon slices, cut into 1-inch pieces
1/3 cup panko (Japanese-style breadcrumbs)

Directions:

Gather all ingredients and preheat your oven to 400F (200C).
Spread the broccoli florets on a large rimmed baking sheet. Toss them with 2 tablespoons of canola oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Make sure the broccoli is evenly coated.
Roast the broccoli in the preheated oven for 18 to 20 minutes, or until it's bright green and slightly browned in spots. While the broccoli is roasting, prepare the dressing.
In a blender, combine 1/2 cup canola oil, 1/4 cup Parmesan cheese, hard-cooked eggs, lemon juice, Worcestershire sauce, garlic, Dijon mustard, 3/4 teaspoon black pepper, and 3/4 teaspoon salt. Process until smooth, which should take about 2 minutes. Once done, refrigerate until ready to serve.
In a large skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until the bacon is crispy, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Leave 1 tablespoon of the bacon fat in the skillet. Discard the remaining fat. Add the panko and the remaining 1/4 teaspoon black pepper to the skillet. Cook over low heat, stirring constantly, until the panko turns golden brown, about 3 minutes. Remove the skillet from the heat.
Once the broccoli is roasted, transfer it to a large serving bowl. Top it with the crispy panko, bacon, and the remaining 1/4 cup Parmesan cheese.
Drizzle the Caesar dressing over the broccoli salad, using as much as desired. Serve immediately, or refrigerate any leftover dressing for up to 4 days.

Nutrition Facts (per serving):

Calories: 857
Total Fat: 74g (95% DV)
Saturated Fat: 9g (47% DV)
Cholesterol: 162mg (54% DV)
Sodium: 1213mg (53% DV)
Total Carbohydrate: 33g (12% DV)
Dietary Fiber: 11g (39% DV)
Total Sugars: 6g
Protein: 21g (42% DV)
Vitamin C: 206mg (229% DV)
Calcium: 280mg (22% DV)
Iron: 4mg (20% DV)
Potassium: 1119mg (24% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Warm Broccoli Caesar Salad Recipe

The Story Behind the Warm Broccoli Caesar Salad

The Caesar salad, often associated with crisp romaine lettuce, Parmesan cheese, croutons, and a creamy dressing, was originally created in the 1920s by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. Its warm broccoli variation is a modern adaptation that adds roasted broccoli florets and crispy bacon, providing a heartier and more nutrient-rich twist on the classic. This version caters to contemporary tastes by introducing textures and flavors that balance warmth, crunch, and umami.

Regional Variations

While the traditional Caesar salad has roots in Southern California and Mexico, the warm broccoli variant has become especially popular in the United States, particularly in regions that favor comfort foods. In the Northeast and Midwest, where roasted vegetables are a staple of winter meals, this salad often appears on seasonal menus. Some chefs even incorporate locally sourced cheeses or smoked bacon to enhance regional character, reflecting farm-to-table trends in American cuisine.

Distinguishing Features

This warm broccoli Caesar salad differs from its classic counterpart in several ways. Instead of lettuce, roasted broccoli adds a nutty, caramelized flavor and firmer texture. Toasted panko breadcrumbs replace traditional croutons, creating a lighter, crispier topping. The bacon introduces a smoky saltiness that complements the Parmesan cheese, while the warm vegetables make the dish more suitable as a side or main course in cooler weather.

Typical Serving Context

Warm broccoli Caesar salad is versatile in presentation. It is commonly served as an appetizer in fine dining establishments, a side dish for roasted meats, or even as a vegetarian-friendly main course when bacon is substituted or omitted. Casual restaurants often pair it with grilled chicken or fish, while home cooks may enjoy it as a comforting weekday meal. Its temperature and hearty ingredients make it particularly appealing in fall and winter menus.

Interesting Facts

The warm broccoli Caesar salad elevates a classic green salad into a more substantial dish, demonstrating how culinary creativity can transform traditional recipes.
Using hard-cooked eggs in the dressing provides a silky texture similar to the original Caesar dressing made with raw eggs, making it safer and more accessible at home.
Toasted panko breadcrumbs are a Japanese twist that adds an airy crunch, a modern innovation that diverges from the traditional cubed croutons.
Although often served as a salad, this dish can function as a standalone entre because of its protein content from bacon and eggs.
The combination of warm roasted vegetables and creamy dressing creates a unique sensory experience, blending comforting warmth with tangy, savory flavors.

FAQ about Warm Broccoli Caesar Salad Recipe

You can store the leftover Caesar dressing in an airtight container in the refrigerator for up to 4 days.

It is recommended to use fresh broccoli for the best texture and flavor. Frozen broccoli may become mushy when roasted, affecting the overall dish.

Yes, you can roast the broccoli ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Reheat it in the oven before serving for the best taste.

You can substitute Dijon mustard with yellow mustard or even a small amount of mayonnaise if you prefer a milder flavor.

Yes, to make the salad vegetarian, simply omit the bacon and substitute the Parmesan cheese with a vegetarian-friendly version or use a different cheese like pecorino.

To make this recipe gluten-free, swap the panko breadcrumbs with gluten-free breadcrumbs or use crushed gluten-free crackers.

Absolutely! You can add vegetables like roasted bell peppers, cherry tomatoes, or spinach to enhance the flavor and texture of the salad.

If the Caesar dressing turns out too thick, simply add a little more oil or a splash of water to thin it out to your desired consistency.

While the dish is best served warm, you can refrigerate the salad and serve it cold if preferred. Just note that the texture of the broccoli may change slightly.

Comments

Stephanie Perez

08/07/2023 12:42:26 PM

This dish was a delightful upgrade from plain roasted broccoli. The breadcrumbs added a satisfying crunch, and the savory kick from the bacon and parmesan was simply delicious. The dressing was quite thick, so I decided to mix in a bit more oil to lighten it up. Although there was an abundance of dressing, I couldn't find another use for the leftovers.