Name: Warm Broccoli Caesar Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 8 cups (1 pound 2 ounces) fresh broccoli florets, cut into bite-size pieces; 1/2 cup, plus 2 tablespoons canola oil, divided; 1 1/2 teaspoons kosher salt, divided; 1 1/4 teaspoons black pepper, divided; 2 tablespoons canola oil; 2 ounces Parmesan cheese, shaved (about 1/2 cup), divided; 3 hard-cooked eggs, peeled; 2 tablespoons fresh lemon juice (from medium 1 lemon); 1 tablespoon Worcestershire sauce; 1 medium garlic clove, peeled; 1 teaspoon Dijon mustard; 4 bacon slices (4 1/2 ounces), cut into 1-inch pieces; 1/3 cup panko (Japanese-style breadcrumbs)

Warm Broccoli Caesar Salad

This warm broccoli Caesar salad with crispy bacon, toasted panko crumbs, and a quickly blended creamy dressing made with hard-cooked eggs, is surprisingly light.

50 min total 15 min prep 35 min cook 4 858 cal

Instructions

Tap a step to mark it done

1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2 Spread out broccoli on a large rimmed baking sheet. Toss with 2 tablespoons of the canola oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper until evenly coated.
3 Roast in the preheated oven until broccoli is bright green and browned in spots, 18 to 20 minutes.
4 Meanwhile, combine 1/2 cup oil, 1/4 cup Parmesan cheese, hard-cooked eggs, lemon juice, Worcestershire sauce, garlic, Dijon mustard, 3/4 teaspoon black pepper, and 3/4 teaspoon salt in a blender; process until smooth, about 2 minutes. Refrigerate until ready to serve.
5 Add bacon to a large skillet over medium heat and cook, stirring occasionally, until crispy, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in skillet and do not wipe clean; discard remaining drippings.
6 Add panko and remaining 1/4 teaspoon black pepper to skillet over low heat; cook, stirring constantly, until golden brown, about 3 minutes. Remove from heat.
7 Transfer broccoli to a large serving bowl. Top with panko, bacon, and remaining 1/4 cup Parmesan. Drizzle with desired amount of Caesar dressing. Refrigerate remaining Caesar dressing for up to 4 days. Recipe developed by Amanda Stanfield