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–+ servings
Roasted Broccoli Caesar Salad

Roasted Broccoli Caesar Salad

Eleanor Craig
A fire-kissed twist on the classic, this Roasted Broccoli Caesar Salad pairs charred, sweet-crisp broccoli with plush garlicky dressing and crackling sourdough croutons. Inspired by the border-born Caesar of the 1920s, it balances smoky edges, creamy tang, and nutty Parmesan with bright lemon zest. Warm vegetables meet cool romaine for contrast in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 628 kcal

Equipment

  • Rimmed sheet pans (2)
  • Large mixing bowl
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Tongs
  • Blender or immersion blender
  • Microplane or fine grater

Ingredients
 
 

For the Roasted Broccoli:

  • 1 ½ lb broccoli crowns cut into large florets; stems peeled and sliced 1/2-inch thick
  • 2 tbsp extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper flakes optional, for heat

For the Garlicky Sourdough Croutons:

  • 2 cups sourdough bread cubes 1-inch pieces, about 6 oz
  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic small, finely grated
  • ⅛ tsp kosher salt

For the Caesar Dressing:

  • 1 large egg yolk, pasteurized
  • 3 pieces anchovy fillets oil-packed, drained
  • 1 clove garlic medium
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ cup neutral oil such as grapeseed or canola
  • 2 tbsp extra-virgin olive oil
  • ⅓ cup Parmesan cheese finely grated, about 1 oz

For the Assembly & Garnish:

  • 4 cups romaine hearts chopped bite-size
  • ⅓ cup Parmesan cheese shaved
  • 1 tsp finely grated lemon zest
  • ¼ tsp freshly ground black pepper for finishing

Instructions
 

  • Preheat the Oven: Arrange racks in the upper and lower thirds of the oven and preheat to 450°F / 230°C. Set out two rimmed sheet pans.
  • Season the Broccoli: On the first sheet pan, toss the broccoli florets and sliced stems with 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes until lightly coated. Spread in a single layer, placing flat sides down for better caramelization.
  • Roast until Charred-Tender: Roast on the upper rack for 15 minutes, then flip the pieces and continue roasting for 3–5 minutes more, until edges are browned and stems are just tender with a slight snap.
  • Make the Croutons: Meanwhile, in a bowl, toss the sourdough cubes with 2 tbsp olive oil, 1 grated small garlic clove, and 1/8 tsp kosher salt. Spread on the second sheet pan and bake on the lower rack for 8–10 minutes, stirring once, until golden and crisp. Cool briefly.
  • Blend the Caesar Dressing: In a blender cup or tall jar, combine 1 egg yolk, 3 anchovy fillets, 1 garlic clove, 1 tsp Dijon, 2 tsp Worcestershire, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Blend briefly to break down the aromatics. With the motor running, slowly stream in 1/2 cup neutral oil followed by 2 tbsp olive oil until thick and emulsified, about 60–90 seconds. Pulse in 1/3 cup finely grated Parmesan until creamy.
  • Toss the Salad: In a large bowl, add the warm roasted broccoli, 4 cups chopped romaine, and half the croutons. Drizzle with about 2/3 of the dressing and toss with tongs until every leaf and floret glistens. Add remaining dressing if needed for sheen, not soupiness.
  • Finish and Serve: Top with remaining croutons, 1/3 cup shaved Parmesan, 1 tsp lemon zest, and 1/4 tsp black pepper. Serve immediately while the broccoli is warm and the croutons are crackling.

Notes

Chef’s Tips: 

  • High Heat is Key: 450°F / 230°C encourages sweet browning without mushy stems—don’t crowd the pan.
  • Emulsion Insurance: Start with room-temperature yolk and slowly stream oils; if it breaks, whisk in 1 tsp extra Dijon and a few drops of cold water to bring it back.
  • Anchovy Depth: If you’re anchovy-shy, start with 1 fillet and add to taste; a dash more Worcestershire can bolster savoriness.
  • Make-Ahead: Croutons keep airtight for 3 days. Dressing holds refrigerated for 2 days; bring to room temp and shake before using.
  • Greens Swap: Baby kale or little gem lettuces are sturdy stand-ins for romaine.

Nutrition

Calories: 628kcalCarbohydrates: 25gProtein: 13gFat: 55gSaturated Fat: 9gPolyunsaturated Fat: 22gMonounsaturated Fat: 21gCholesterol: 61mgSodium: 1150mgPotassium: 818mgFiber: 7gSugar: 5gVitamin A: 7580IUVitamin C: 159mgCalcium: 275mgIron: 3mg
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