Roasted Broccoli Caesar Salad with Homemade Dressing
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
8 cups fresh broccoli, chopped into bite-sized florets
2 tablespoons canola oil (for roasting broccoli)
1 ½ teaspoons kosher salt, divided
1 ¼ teaspoons freshly ground black pepper, divided
½ cup canola oil (for Caesar dressing)
½ cup shaved Parmesan cheese, divided
3 large hard-boiled eggs, peeled
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 garlic clove, peeled
1 teaspoon Dijon mustard
4 slices bacon, cut into 1-inch chunks
⅓ cup panko (Japanese-style breadcrumbs)
Instructions
First gather all your ingredients, then preheat your oven to 400°F (200°C).
Spread the broccoli florets evenly across a large rimmed baking sheet. Add the 2 tablespoons of canola oil for roasting, ¾ teaspoon of the salt, and ¼ teaspoon of the black pepper, then toss until every floret is evenly coated in seasoning and oil.
Roast the broccoli in the preheated oven for 18 to 20 minutes, until it turns bright green and develops lightly caramelized, browned spots across the surface.
While the broccoli roasts, make your homemade Caesar dressing. Add the ½ cup canola oil for dressing, ¼ cup of the Parmesan, peeled hard-boiled eggs, lemon juice, Worcestershire sauce, garlic, Dijon mustard, the remaining ¾ teaspoon salt, and remaining ¾ teaspoon black pepper to a blender. Blend for roughly 2 minutes, until the mixture is completely smooth, then chill the dressing in the fridge until you are ready to serve.
Next cook the bacon: Place the cut bacon chunks in a large skillet set over medium heat. Cook, stirring every few minutes, until the bacon is fully crispy, about 10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Leave 1 tablespoon of rendered bacon fat in the skillet (do not wipe the pan clean) and discard any extra drippings.
Add the panko and the remaining ¼ teaspoon black pepper to the skillet with bacon fat, then turn the heat down to low. Cook for about 3 minutes, stirring nonstop to prevent burning, until the panko turns golden brown and smells toasty. Remove the skillet from heat immediately once done.
To assemble the salad, transfer the roasted broccoli to a large serving bowl. Top it with crispy bacon, toasted panko, and the remaining ¼ cup of shaved Parmesan. Drizzle as much or as little dressing as you prefer over the top, toss gently to combine, and serve right away. Any leftover dressing can be stored in an airtight container in the refrigerator for up to 4 days.
