Grilled Broccoli Caesar Salad

The florets get lightly charred on the grill, giving them a smoky flavor that pairs perfectly with creamy Caesar dressing, crunchy croutons, and shaved Parmesan.

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Prep Time: 10

Cook Time: 8

Total Time: 18

servings

Calories: 381kcal

Author: Laura Lynch

Ingredients

2 small heads broccoli stem trimmed, cut in half
½ cup breadcrumbs
Extra-virgin olive oil
Salt and pepper for seasoning
1/4 cup shaved Parmesan
Lemon wedges for serving

For the dressing

1/2 cup mayo
1 teaspoon Dijon mustard
1 clove garlic minced
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon anchovy paste optional
1 tablespoon Parmesan finely grated
1-2 teaspoons water if necessary to thin

Instructions

Preheat grill to medium heat.
Drizzle olive oil over the broccoli halves. Season with salt and pepper.
In a small skillet, add about ½ tablespoon of olive oil, the breadcrumbs, and season with salt and pepper. Toast in the skillet until golden and crispy. Remove from the pan and set aside.
In a large bowl, whisk together mayo, Dijon, garlic, lemon juice, Worcestershire, anchovy paste, and Parmesan. Cover and chill.
Grill the broccoli for 3-4 minutes per side, until tender and lightly charred. Transfer to a serving platter.
Drizzle on some of the dressing. Top with shaved Parmesan and the toasted breadcrumbs. Serve with lemon wedges.

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