Chef Karen Akunowicz’s broccoli Caesar salad is one of the most incredible things I’ve ever eaten. Since the day I first tried it, I knew I needed to figure out how to re-create something like it in my own kitchen—so I did, and now you can too. Roasted broccoli is tossed in a homemade Caesar dressing with crispy croutons and shaved Parmesan for a simplified take on this restaurant salad that’s just as irresistible.
The “cheat” Caesar dressing:
A typical homemade Caesar salad dressing is made by emulsifying egg yolks with oil. While I love that type of dressing, I chose to use a “cheat” base of mayonnaise instead of the egg yolks and oil for this recipe. Not only does this simplify the process, it also provides a slightly thicker dressing that clings to the broccoli better.
Roasting the broccoli:
When roasting any vegetable, the goal is to develop as much color and flavor as possible before the vegetable becomes overcooked. This broccoli is no different. High heat and a bare baking sheet are essential here. Resist the temptation to line the sheet, even with foil; the best color comes from the broccoli’s direct contact with the bare metal. Also, make sure to arrange the broccoli flat-side-down so it has maximum contact with the pan, and space it out as much as possible to keep it from steaming itself.
Storage:
This broccoli Caesar salad is best fresh, but leftovers can be stored in an airtight container for up to 3 days. I recommend storing the croutons separately, even if they were tossed with the salad in the bowl at one point; this will allow them to retain some of their texture, instead of completely sogging out in the container with the broccoli.
Made this? Let us know how it went in the comments below!
