Roasted Broccoli Salad with Miso-Caesar Dressing
Roasted Broccoli Salad with Miso-Caesar Dressing
Ingredients
For the Roasted Vegetables
- 6 cups broccoli florets, from 1 to 2 heads
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 strips bacon
- 2 shallots, sliced
For the Miso-Caesar Dressing
- 1/2 cup mayonnaise
- 2 tablespoons miso paste
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
For the Salad Assembly
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup panko breadcrumbs
- 1 tablespoon fresh herbs, chopped, such as parsley or chives, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Place the broccoli florets on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with kosher salt and black pepper. Toss to ensure the broccoli is evenly coated.
⏱️ 3 min
- 3
On the same baking sheet, or a separate one if preferred, arrange the bacon strips and sliced shallots. Drizzle the shallots with the remaining 1 tablespoon of olive oil.
⏱️ 2 min
- 4
Roast the broccoli, bacon, and shallots in the preheated oven for 15 to 20 minutes, or until the broccoli is crisp and caramelized, the bacon is crispy, and the shallots are tender and slightly browned. You may need to remove the bacon a few minutes earlier if it cooks faster than the vegetables.
⏱️ 20 min•🌡️ 400
- 5
Once cooked, remove from the oven. Crumble the crispy bacon into small pieces. Set aside.
⏱️ 2 min
- 6
While the vegetables are roasting, prepare the Miso-Caesar Dressing. In a small bowl, combine the mayonnaise, miso paste, lemon juice, Dijon mustard, and minced garlic.
⏱️ 5 min
- 7
Whisk the dressing ingredients until thoroughly combined and smooth.
⏱️ 2 min
- 8
In a large mixing bowl, pour the prepared Miso-Caesar dressing. Add the roasted broccoli florets, crumbled bacon, roasted shallots, 1/4 cup of grated Parmesan cheese, and panko breadcrumbs.
⏱️ 3 min
- 9
Gently toss all the ingredients until everything is well combined and coated in the dressing.
⏱️ 3 min
- 10
Transfer the Roasted Broccoli Salad to a serving bowl. Garnish with additional grated Parmesan cheese and fresh chopped herbs, if desired. Serve warm, chilled, or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Broccoli Salad with Miso-Caesar Dressing
For the Roasted Vegetables
- 6 cups broccoli florets, from 1 to 2 heads
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 strips bacon
- 2 shallots, sliced
For the Miso-Caesar Dressing
- 1/2 cup mayonnaise
- 2 tablespoons miso paste
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
For the Salad Assembly
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup panko breadcrumbs
- 1 tablespoon fresh herbs, chopped, such as parsley or chives, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Place the broccoli florets on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with kosher salt and black pepper. Toss to ensure the broccoli is evenly coated.
⏱️ 3 min - 3
On the same baking sheet, or a separate one if preferred, arrange the bacon strips and sliced shallots. Drizzle the shallots with the remaining 1 tablespoon of olive oil.
⏱️ 2 min - 4
Roast the broccoli, bacon, and shallots in the preheated oven for 15 to 20 minutes, or until the broccoli is crisp and caramelized, the bacon is crispy, and the shallots are tender and slightly browned. You may need to remove the bacon a few minutes earlier if it cooks faster than the vegetables.
⏱️ 20 min•🌡️ 400 - 5
Once cooked, remove from the oven. Crumble the crispy bacon into small pieces. Set aside.
⏱️ 2 min - 6
While the vegetables are roasting, prepare the Miso-Caesar Dressing. In a small bowl, combine the mayonnaise, miso paste, lemon juice, Dijon mustard, and minced garlic.
⏱️ 5 min - 7
Whisk the dressing ingredients until thoroughly combined and smooth.
⏱️ 2 min - 8
In a large mixing bowl, pour the prepared Miso-Caesar dressing. Add the roasted broccoli florets, crumbled bacon, roasted shallots, 1/4 cup of grated Parmesan cheese, and panko breadcrumbs.
⏱️ 3 min - 9
Gently toss all the ingredients until everything is well combined and coated in the dressing.
⏱️ 3 min - 10
Transfer the Roasted Broccoli Salad to a serving bowl. Garnish with additional grated Parmesan cheese and fresh chopped herbs, if desired. Serve warm, chilled, or at room temperature.
⏱️ 3 min