Caesar Salad Upgrade: Roasted Broccoli Edition

I’m a sucker for Caesar salad. If I see one on a restaurant menu, chances are I’m ordering it. Unfortunately, I’ve also learned the hard way that not all Caesars are created equal. In fact, one particularly terrible version was so disappointing that it inspired me to write an entire blog post about how to make this beloved salad the right way.

So what makes this version different? For starters, I swap the traditional romaine for perfectly roasted broccoli, turning Caesar salad into a heartier, more nutrient-dense, fiber-packed meal. I also share an easy ingredient upgrade for the dressing and take the croutons to the next level with thick cubes of sourdough bread from my favorite local bakery.

The Best Roasted Broccoli

Roasting broccoli, or really any vegetable, is my favorite way to cook vegetables. High heat transforms broccoli in the best possible way, caramelizing the edges until they’re deeply golden and flavorful while keeping the centers crisp-tender. It’s the perfect balance of texture: crispy, savory edges with just enough bite.

For the best roasted broccoli, keep these tips in mind:

• Skip the parchment paper or foil. You want the broccoli to make direct contact with the hot sheet tray, which helps create better browning — and better browning means better flavor.
  

• Turn up the heat. I roast broccoli at 425° convection for deeply caramelized edges and perfectly tender stems.

• Don’t overcook it. Broccoli roasts surprisingly fast in a very hot oven and can go from perfectly charred to mushy in minutes. Mine usually takes about 10 minutes, so keep a close eye on it toward the end.

Caesar Salad Ingredient Swap

I may be a little biased, but this Caesar dressing is hands-down my favorite, and I highly recommend making a batch as soon as possible. One of the key ingredients in any good Caesar dressing is anchovy, which gives the dressing its signature savory, deeply umami-rich flavor.

While I don’t always keep anchovy fillets or anchovy paste on hand, I almost always have fish sauce in my pantry, and it makes an excellent substitute. Fish sauce is a pungent condiment made from fermented fish and salt that’s commonly used in Southeast Asian cooking. Here, just a few dashes add the same salty, savory depth you’d get from anchovies, without having to chop up oily fillets. It’s easy, flavorful, and one of my favorite kitchen shortcuts.

My New Favorite Sourdough Perfect for Croutons

A new bakery called Button Bakery recently opened within walking distance of where I live, and it has quickly become one of my favorite neighborhood spots. Located in southeast Evanston, the bakery offers an incredible selection of breads, all beautifully made and deeply flavorful. So far, I’ve worked my way through their cheddar bread, 100% whole wheat, Polish rye, French baguettes, and, of course, their sourdough which I am completely obsessed with.

Their sourdough has the perfect chewy texture and tangy flavor, making it ideal for homemade croutons in this salad. Word has definitely gotten out about how good it is, though, so if you want to grab a loaf, get there early before they sell out. Beyond the bread, they also make excellent scones, croissants, and pastries that are well worth the trip.

To build your roasted broccoli Caesar salad, add the roasted and cooled broccoli to a large serving bowl along with the croutons and tomatoes. Spoon over just enough Caesar dressing to lightly coat everything, then toss well so every bite is packed with flavor. Finish with a generous shower of freshly grated Parmesan cheese and plenty of cracked black pepper.

This is the kind of salad that completely steals the spotlight at the table. It has everything you want in a great summer dish: crisp-tender vegetables, creamy dressing, crunchy sourdough croutons and bright pops of freshness from the tomatoes. It’s hearty enough to hold its own for lunch, but also pairs beautifully with grilled chicken, steak, burgers, salmon or anything coming off the grill. Bring it to your next backyard barbecue, picnic or summer dinner party, and I can almost guarantee people will be asking you for the recipe before the meal is over.

Roasted Broccoli Caesar Salad

Yield: 4-6 servings

Active time: 35 minutes

Start to finish: 45 minutes

For the broccoli:

2 pounds broccoli, cut into florets including 1 to 2 inches of stem

2 tablespoons extra virgin olive oil

Salt and pepper to taste

For the croutons:

1/2 sourdough loaf, cut into 1/2-inch cubes

1 to 2 tablespoons extra virgin olive oil

Salt and pepper to taste

For the Caesar dressing:

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1/4 cup extra virgin olive oil

2 tablespoons lemon juice, freshly squeezed

2 cloves garlic, put through a press

2 tablespoons Worcestershire sauce

1 teaspoon fish sauce

1/4 cup parmesan cheese, grated

Salt and pepper to taste

1/2 pint cherry tomatoes, halved

1/2 cup parmesan cheese, grated

1. Preheat the oven to 425° F.
2. On a sheet tray, toss together the broccoli florets, olive oil, salt and pepper. Roast until the broccoli is caramelized around the edges and crisp yet tender, 8 to 10 minutes. Allow to cool to room temperature.
3. Decrease the oven to 350°.
4. On a sheet tray (you can use the same one from roasting the broccoli), toss together the cubed bread, olive oil, salt and pepper.
5. Bake the croutons until they are lightly golden brown. Set aside.
6. To prepare the dressing, whisk together the mayonnaise, Dijon mustard, olive oil, lemon juice, garlic, Worcestershire sauce, 1/4 cup parmesan and fish sauce in a bowl. Season with salt and pepper to taste.
7. To assemble the salad, transfer the roasted broccoli to a serving bowl along with the croutons and tomatoes.
8. Dress the broccoli with just enough dressing to coat and toss well.
9. Top with parmesan cheese and serve.

We highlight this salad in our new and popular Weeknight Wins: Cook Once, Eat All Week which will run again on Monday, July 27 at 6pm. This class always sells out, so be sure to snag your spot now.

You can also perfect your vegetable cooking skills in the following classes:

• Farmers Market Tour and Cooking Demo on Thursday, June 11 at 5:30pm

• Hands-On Garden to Table: Seasonal Spotlight on Thursday, July 16 at 6pm