This warm broccoli Caesar salad is the ideal hearty salad for colder months. Bacon and Parmesan cheese add a nice salty element while toasted breadcrumbs emulate the croutons normally used in a Caesar salad. The dressing, quickly blended using hard-cooked eggs, is creamy, delicious, and surprisingly light.
8 cups bite-sized fresh broccoli florets
2 tablespoons canola oil
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/2 cup canola oil
1/2 cup shaved Parmesan cheese, divided
3 hard-cooked eggs, peeled
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 garlic clove, peeled
1 teaspoon Dijon mustard
4 bacon slices, cut into 1-inch pieces
1/3 cup panko (Japanese-style breadcrumbs)
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