Warm Broccoli Caesar Salad
Ingredients
- 8 cups fresh broccoli florets
- 2 tablespoons canola oil
- 1 ½ teaspoons kosher salt
- 1 ¼ teaspoons black pepper
- 1/2 cup canola oil
- 1/2 cup shaved Parmesan cheese
- 3 hard-cooked eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 4 slices bacon
- 1/3 cup panko
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Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Roast in the preheated oven until broccoli is bright green and browned in spots, 18 to 20 minutes.
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original
