Charred Broccoli Caesar Salad
Broccoli doesn't suck, you just suck at making it...
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Broccoli gets an unfair reputation. It is not broccoli’s fault that you don’t know how to cook it. You know what? It’s not your fault either. Nobody has taught you how. And the last time you tried to do it, it probably tasted so bad that you swore off it for good.
Well, it’s time to get back on the broccoli train. When done correctly, broccoli has a wonderful flavor and texture that pairs so well with so many other dishes.
As a matter of fact, this particular recipe is my favorite way to eat broccoli. The bitterness of the char paired with the sharpness of that Caesar dressing makes for a fantastic bite of food. It also looks pretty. So win-win.
What can be said about broccoli applies to so many other vegetables. People swear off certain veggies because they had one bad experience. Well, just like chicken, beef, and other proteins, you can cook veggies a million different ways for a million different results.
So stop telling people that you “hate” a certain vegetable. Maybe you just haven’t had it cooked in a way that you like it.
Why this topic is such a sticking point for me is because veggies are the cheapest option out there. If you are trying to save money, learning how to properly cook veggies is a huge money saver. So it’s time for you to lock in and learn how to do broccoli the right way.
Let’s get cookin’.
Charring: Getting a good char on something is a learned skill. Don’t let the fear of burning it cause you to pull it before it’s done. Keep an eye on it, but trust the process!
Estimated Time: 25 min.
Serves: 4-6
Ingredients:
Main:
2 heads of broccoli
1/4 cup of breadcrumbs
1-2 tbsp olive oil
fresh shredded parm
Dressing:
2 tbsp of mayo
1 garlic clove GRATED
1.5 tsp of Dijon
1 tsp of anchovy paste OR Worcestershire sauce (anchovy is more authentic, but Worcestershire works as well)
Juice from 1/2 lemon
1/4 cup fresh parm
1/2 tsp lemon zest
1 tsp fresh ground black pepper
1/4 cup olive oil
From here, you’ll get the full directions, complete with helpful tricks and techniques that turn a simple recipe into a skill you’ll use forever. Subscribe and let’s get to work.
