my love affair with broccoli caesar started at nowon, a korean-american restaurant in nyc. they make a charred broccolini dish with black sesame caesar dressing that truly blew me away and inspired me to create this version. this broccoli caesar is literally a member of my family. so if you make it, welcome to my family. there’s just something about a good caesar that’s impossible not to love. it’s one of those dishes that’s on basically every menu and it’s because it’s the queen of all salads (don’t tell the others.) 

there are key components to a killer caesar - the first and most obvious being the star of the show, the main character: the dressing. i could literally drink a good caesar dressing like a shake, anyone else? to me, it needs to be ultra creamy, garlicky and bursting with flavor. the other essential element to this iconic dish is the crunch. whether that’s buttery croutons or, in this case, toasted panko breadcrumbs and crispy charred broccoli, the crunch cannot be overlooked.

now obviously, this isn’t your typical caesar. it’s a charred broccoli caesar, and you’re welcome in advance. don’t be afraid to crank your oven and really char your broccoli. trust the process. the combination of creamy dressing with the crunch of the broccoli and panko bring this dish to the next level. 

ingredients

3 medium heads broccoli, cut into small florets

3 1/ 2 tablespoons extra-virgin olive oil

kosher salt and black pepper

2 tablespoons panko breadcrumbs, (sub gluten- free breadcrumbs, if desired)

3/ 4 cup mayonnaise

1/ 3 cup grated parmesan cheese, plus more for topping

2 cloves garlic, grated

1 tablespoon lemon juice

1 teaspoon dijon mustard

1/ 2 teaspoon worcestershire sauce

1/ 2 teaspoon anchovy paste

method

step 1

heat oven to 425F. on a large rimmed baking sheet, toss broccoli with 3 tablespoons olive oil, season with salt and pepper. bake for 30-40 minutes or until charred. keep warm.

step 2

heat remaining ½ tablespoon olive oil in a small skillet over medium heat. add panko and cook, stirring occasionally, until golden brown, about 5 minutes. remove from skillet and set aside.

step 3

in a medium bowl, whisk mayo, parmesan, garlic, lemon juice, mustard, worcestershire and anchovy paste. season with salt and pepper to taste.

step 4

on a platter, spread a thick layer of caesar dressing, top with charred broccoli, sprinkle with toasted panko and a little more parmesan before serving.