Roasted Broccoli Caesar Salad with Apples
Roasted Broccoli Caesar Salad with Apples
Ingredients
For the Roasted Broccoli
- 2 pounds broccoli, florets and optionally, cut-up stems
- 2 tablespoons olive oil, as needed to coat
- 1/2 teaspoon kosher salt, or to taste
For the Homemade Caesar Dressing
- 4 garlic cloves, peeled
- 5 anchovy fillets, rinsed in cold water
- 1/3 cup Dijon mustard
- 1/3 cup sherry vinegar, (red wine vinegar or cider vinegar can be substituted)
- 1/3 cup lemon juice, from 1 lemon
- 2 eggs, whole
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 cups olive oil
For the Salad Assembly
- 2 apples, thinly sliced (red and green varieties recommended)
- 1/2 cup Parmesan cheese, grated, or to taste
- 1/2 cup breadcrumbs, toasted
Instructions
- 1
Preheat your oven to 500°F. Carefully cut the broccoli florets from the main stem. If desired, cut the stems into smaller, bite-sized pieces and include them. Break any large florets into smaller, bite-sized pieces by hand.
⏱️ 5 min•🌡️ 500
- 2
Place the broccoli florets and stems into a large bowl. Drizzle with enough olive oil to thoroughly coat them (about 2 tablespoons). Season with two generous pinches of kosher salt. Toss well to ensure even coating.
⏱️ 3 min
- 3
Transfer the seasoned broccoli to a baking sheet, spreading them in a single layer. Roast in the preheated 500°F oven for about 10-15 minutes, or until the broccoli is nicely charred but still firm (not fully cooked through). Remove from the oven and let cool slightly.
⏱️ 15 min•🌡️ 500
- 4
While the broccoli roasts, prepare the Caesar dressing. In the bowl of a food processor, add the 4-6 peeled garlic cloves. Pulse until the garlic is finely minced. Scrape down the sides of the food processor bowl.
⏱️ 3 min
- 5
Add the rinsed anchovy fillets, 1/3 cup Dijon mustard, 1/3 cup sherry vinegar (or substitute), 1/3 cup lemon juice, 2 whole eggs, two good pinches of kosher salt, and two good pinches of black pepper to the food processor. Process the mixture for 10-15 seconds, or until the eggs lighten in color and all ingredients are well combined.
⏱️ 2 min
- 6
With the food processor running, slowly drizzle in approximately 2 cups of olive oil through the feed tube until the dressing emulsifies and thickens. Transfer the finished Caesar dressing to an airtight container. (Note: Parmesan cheese is added directly to the salad, not the dressing, to prevent it from 'muddying up' the dressing as it sits).
⏱️ 5 min
- 7
To assemble the salad, pour a desired amount of the prepared Caesar dressing into a large mixing bowl. Add the cooled roasted broccoli florets, thinly sliced apples, grated Parmesan cheese, and toasted breadcrumbs.
⏱️ 5 min
- 8
Toss all the ingredients together thoroughly until everything is evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Broccoli Caesar Salad with Apples
Ingredients
For the Roasted Broccoli
- 2 pounds broccoli, florets and optionally, cut-up stems
- 2 tablespoons olive oil, as needed to coat
- 1/2 teaspoon kosher salt, or to taste
For the Homemade Caesar Dressing
- 4 garlic cloves, peeled
- 5 anchovy fillets, rinsed in cold water
- 1/3 cup Dijon mustard
- 1/3 cup sherry vinegar, (red wine vinegar or cider vinegar can be substituted)
- 1/3 cup lemon juice, from 1 lemon
- 2 eggs, whole
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 cups olive oil
For the Salad Assembly
- 2 apples, thinly sliced (red and green varieties recommended)
- 1/2 cup Parmesan cheese, grated, or to taste
- 1/2 cup breadcrumbs, toasted
Instructions
- 1
Preheat your oven to 500°F. Carefully cut the broccoli florets from the main stem. If desired, cut the stems into smaller, bite-sized pieces and include them. Break any large florets into smaller, bite-sized pieces by hand.
⏱️ 5 min•🌡️ 500 - 2
Place the broccoli florets and stems into a large bowl. Drizzle with enough olive oil to thoroughly coat them (about 2 tablespoons). Season with two generous pinches of kosher salt. Toss well to ensure even coating.
⏱️ 3 min - 3
Transfer the seasoned broccoli to a baking sheet, spreading them in a single layer. Roast in the preheated 500°F oven for about 10-15 minutes, or until the broccoli is nicely charred but still firm (not fully cooked through). Remove from the oven and let cool slightly.
⏱️ 15 min•🌡️ 500 - 4
While the broccoli roasts, prepare the Caesar dressing. In the bowl of a food processor, add the 4-6 peeled garlic cloves. Pulse until the garlic is finely minced. Scrape down the sides of the food processor bowl.
⏱️ 3 min - 5
Add the rinsed anchovy fillets, 1/3 cup Dijon mustard, 1/3 cup sherry vinegar (or substitute), 1/3 cup lemon juice, 2 whole eggs, two good pinches of kosher salt, and two good pinches of black pepper to the food processor. Process the mixture for 10-15 seconds, or until the eggs lighten in color and all ingredients are well combined.
⏱️ 2 min - 6
With the food processor running, slowly drizzle in approximately 2 cups of olive oil through the feed tube until the dressing emulsifies and thickens. Transfer the finished Caesar dressing to an airtight container. (Note: Parmesan cheese is added directly to the salad, not the dressing, to prevent it from 'muddying up' the dressing as it sits).
⏱️ 5 min - 7
To assemble the salad, pour a desired amount of the prepared Caesar dressing into a large mixing bowl. Add the cooled roasted broccoli florets, thinly sliced apples, grated Parmesan cheese, and toasted breadcrumbs.
⏱️ 5 min - 8
Toss all the ingredients together thoroughly until everything is evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 2 min