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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.

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.

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.

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.

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.

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).

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.

Toss all the ingredients together thoroughly until everything is evenly coated with the dressing. Serve immediately and enjoy!


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.

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.

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.

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.

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.

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).

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.

Toss all the ingredients together thoroughly until everything is evenly coated with the dressing. Serve immediately and enjoy!
