Ingredients
For the Salad
- 2 large heads broccoli, cut into bite-sized florets
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup crusty bread, cubed
- 1 tablespoon olive oil (for croutons)
- ¼ teaspoon garlic powder
- ⅓ cup shaved Parmesan cheese
- Fresh cracked black pepper, for serving
- Lemon wedges, for serving
For the Caesar Dressing
- ½ cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, finely grated
- 1 teaspoon anchovy paste
- 2–3 tablespoons milk or water, to thin if needed
- Salt and pepper, to taste
Instructions
1. Roast the Broccoli
Preheat the oven to 425°F. Toss the broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through, until the edges are browned and crispy.
2. Make the Croutons
While the broccoli roasts, toss the bread cubes with 1 tablespoon olive oil and garlic powder. Spread them on a second baking sheet and bake for 8–10 minutes until golden and crisp.
3. Prepare the Caesar Dressing
Whisk together the mayonnaise, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste, and enough milk or water to reach your preferred consistency. Season with salt and pepper.
4. Assemble the Salad
Transfer the warm roasted broccoli to a large serving bowl. Add the croutons, shaved Parmesan, and parsley. Drizzle with the Caesar dressing and gently toss until everything is evenly coated.
5. Finish and Serve
Top with extra shaved Parmesan, freshly cracked black pepper, and a squeeze of fresh lemon juice. Serve warm or at room temperature.