There are many variations on the legendary Caesar salad. Some are traditional and others not so much. They are all unique in their own way, but most share one thing in common, and that is a rich, tangy and creamy dressing that clings beautifully to whatever you choose to serve with it.
In this recipe, ordinary broccoli turns into sublime broccoli after spending a short time on the grill. The croutons are also grilled giving them a delicious charred flavor. Combine them with the unctuous Caesar dressing and you’ll have one of the most delectable Caesar salads ever.
The slightly charred florets and smoky flavor from the grill may become your new favorite way to prepare broccoli.
I tried three methods to cook the broccoli. One method was to grill the raw broccoli which required 20 minutes or so before it was tender. The second method was to blanch the broccoli and the third was to steam the broccoli before grilling. Both blanching and steaming worked well. The broccoli was perfectly tender, bright green and only needed to spend a short time on the grill, just enough to crisp up some of the edges and obtain that smoky grilled flavor.
To play it safe, I use pasteurized eggs when adding them to dressings or other recipes that call for eggs that won’t be cooked. Some markets sell pasteurized eggs, but I haven’t found them on Maui. This is when a sous vide device comes in handy. It takes 90 minutes to pasteurize eggs and they can be made in advance and stored in the refrigerator. If you don’t own a sous vide device, there are other stovetop methods available online if you choose to use pasteurized eggs.
This is a delicious vegetarian Caesar dressing made without anchovies. Nevertheless, it’s rich and flavorful. There’s a little secret ingredient that adds umami in place of anchovies, miso paste. This dressing works beautifully with the hearty broccoli and smoky croutons.
The great advantage of this salad is everything can be made in advance. If you are having company over, you definitely do not want to be standing by the grill flipping broccoli and croutons when it’s cocktail hour. Make this earlier in the day, store separately in the refrigerator, remove about 45 minutes before tossing and serving or serve cold. Either way it will certainly be a big hit with your guests.
Grilled Broccoli Caesar
4-6
servingsAdapted from The Meatwave blog
Ingredients
- Dressing
3 tablespoons finely grated parmesan cheese
1 large egg yolk (I use pasteurized, see notes below)
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced garlic (more if you like your dressing extra garlicky)
1 teaspoon Dijon mustard
1 teaspoon white or light miso paste
1/3 cup canola oil
1/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper
- Broccoli
2 1/2 pounds broccoli crowns cut into large florets, preferably blanched or steamed (see notes below)
2 tablespoons extra virgin olive oil
3/4 teaspoon Diamond Crystal kosher salt (1/2 teaspoon Morton kosher salt or 1/4 teaspoon table salt)
1/2 teaspoon freshly grated black pepper
- Croutons
3 cups hearty bread, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
2 tablespoons finely grated parmesan cheese
Shaved or grated parmesan for serving
Directions
- Dressing
- In a medium bowl, whisk together parmesan cheese, egg yolk, lemon juice, garlic, mustard, and miso paste. While whisking constantly and briskly, very slowly drizzle in canola oil until emulsion forms. Continue drizzling in canola oil and olive oil in an increased flow while whisking until all the oil has been incorporated. Season to taste with salt and pepper. Refrigerate until ready to use.
- Broccoli & Croutons
- Heat your gas grill to medium. Clean and oil the grill grates. Toss prepared broccoli (see notes below) with olive oil, salt and pepper. Place florets directly on the grill grates or use a grill basket. Grill florets for 6-7 minutes turning frequently, until the florets are slightly charred on some edges. Transfer to a cutting board. Once cool enough to handle, coarsely chop and transfer to a serving bowl. If you are making this in advance, store cooled broccoli in the refrigerator.
- Place bread cubes in a large bowl and toss with oil and parmesan. Using a grill tray or basket, cook the croutons turning often, until nicely browned and crisp. Watch closely so they do not burn. Some dark edges are fine. This can be done at the same time you grill the broccoli. Transfer to bowl with broccoli if serving right away. Otherwise, let croutons cool before storing in an airtight container.
- Toss broccoli and bread cubes with dressing. Transfer to a low sided serving bowl and scatter shaved or grated parmesan over the top and serve.
Notes
- Some markets sell pasteurized eggs but I have not seen them here on Maui. If you own a sous vide machine you can pasteurize your eggs at home: https://www.seriouseats.com/how-to-pasteurize-eggs-8675279
- There are a few options for grilling the broccoli. Broccoli can be grilled without blanching or steaming but keep in mind it will take longer to cook (20 minutes or so). It can be a little tricky getting the broccoli to that perfect doneness. My preferred method is to blanch (1 to 1 1/2 minutes) or steam (3 to 4 minutes) then pat dry before seasoning and grilling. It is always a good idea to check doneness earlier than the given time (times will vary depending on the size of your florets).
- Everything can be made in advance the same day you plan to serve the salad. Store grilled broccoli and bread cubes separately. Remove from the refrigerator about 45 minutes before serving so the broccoli is at room temperature or serve cold if you want.