Have you ever had a salad that changes your brain chemistry? A perfect combo of texture flavors that are almost addictive. Dramatic as it may be, that’s how I feel about the caesar salad at All Day Pizza in Austin. I plan entire weekends around making sure that I get my salad fix. And I order my own so I don’t have to share—it’s just that good. With refreshing greens, crunchy breadcrumbs, a miso caesar dressing, and tons of fresh grated cheese and herbs, my dreams are haunted by the simple perfection of this salad. And since I don’t actually live in Austin, I knew I had to recreate it at home—but I threw in a twist.
I love prepping salads to have on hand for a few days so I’m not chopping and making a new salad every day. So in an effort to make one that would stay fresh all week, I swapped greens for broccoli. Let me tell you, this version might just give the original a run for its money. This salad comes together super quick, and can be made ahead of time to have on hand for days in the fridge.
Ingredients for This Broccoli Caesar Salad
With a few simple ingredients, this salad is packed with flavors and textures that make every bite so addictive.
Broccoli. And lots of it.
Olive oil. Use the good stuff, always.
Tahini. For a creamy and nutty base for our dressing.
Miso. The perfect umami flavor for the dressing.
Capers. For a vegetarian caesar, I’ve found that capers add the perfect briney flavor to mimic the real thing.
Lemons. Zest and juice for brightness.
Champagne vinegar. Sub with ACV if you like, but I find the blend of lemon and vinegar make for the perfect acidic bite.
Honey. A little sweetness helps balance the flavors.
Black pepper. Freshly ground, and lots of it.
Garlic. Thinly sliced and golden brown, you might just want to make a double batch of these.
Breadcrumbs. I like panko, but use what you have on hand.
Parmesan. Piled high for the perfect bite.
Fresh herbs. I like to use chives and dill, but also think a little cilantro could be a fun and fresh twist of flavor.
How to Prep Your Ingredients for the Best Flavor
First things first, let’s chat broccoli. Please don’t throw out your broccoli stems! They are edible and delicious. The most important thing is to peel them. It’s the thick outer skin that makes the texture feel tough and fibrous, so as long as you peel the outer layer, you’ll be left with the tender inside. Then, use a mandolin to slice the stem super thin. Especially for a salad, a trick like this is the perfect way to use up the stems! We’re also roasting only one head of broccoli and keeping the other one fresh. I like this blend of charred roasted flavor and fresh crunchy broccoli together to get the best of both worlds.
For the garlic and breadcrumbs, you can use the same pan. Start with the garlic by slicing it super thin. Then add to oil in pan and keep a close eye on the slices to ensure they are not burning. Yes, I’ve done it many times. You’ll remove the garlic slices once golden brown and then add the breadcrumbs to the same pan. I like that this adds some of that residual garlic flavor to the breadcrumbs and means you only need to use one pan.
And as for the dressing, mix everything together by hand or in a small blender. Taste and adjust as you like, the dressing is super forgiving if you add too much salt or want to up tanginess with a little more lemon.
How to Serve this Broccoli Caesar Salad and Store Leftovers
I like to serve this broccoli caesar salad on a big platter, piled high with the fresh parm and topped with lots of our crunchy toppings. Sometimes and extra squeeze of lemon juice and sprinkle of flakey salt is also a nice addition. To make it more of a full meal, I’ll sometimes prep some crispy tofu that makes this feel like a vegetarian version of a chicken caesar salad. But it’s also just as delicious served alongside pizza or any grill night favorites.
The best part is that the leftovers of this salad last for days. I’ve had it on hand in the fridge for up to five days and it’s been perfect with a fresh squeeze of lemon and salt. Keep reading for the recipe!
Description
An easy and fun twist on a classic caesar salad.
For the dressing:
- 2 – 3 tbsp olive oil
- 3 – 4 tbsp tahini
- 1 tbsp miso
- 2 tbsp capers, chopped
- zest of 1 lemon
- juice of 1 lemon
- 2 – 3 tbsp champagne vinegar
- 2 tbsp honey
- big pinch of black pepper and salt
For the salad:
- 2 heads of broccoli
- 3 – 4 large cloves of garlic, thinly sliced
- 1/2 cup panko breadcrumbs
- fresh grated parmesan
- fresh herbs of choice: chives, dill, etc.
- Prep the dressing. Add all of the ingredients to a bowl and whisk until combined. Taste and adjust to preferred flavor. Store in an airtight container for up to 1 week.
- Prepare the broccoli. Destem the broccoli, and peel the outer layer from the stems. Using a mandolin, thinly slice the stems. Then, thinly slice the florets. Add 1 head of the sliced broccoli to a sheet pan and drizzle with olive oil and salt. Heat oven to 400 degrees F and bake for about 15 – 20 minutes until golden brown. Remove from oven and set aside until ready to assemble.
- Prepare the crispy garlic and breadcrumbs. In a stovetop pan, add about 2 tbsp of olive oil and bring up to a medium heat. Add the sliced garlic and cook until golden brown. This should only take a few minutes. Stir occasionally to ensure the garlic is not burning. Once garlic is golden, remove from oil and place onto a paper towel to drain. Add the breadcrumbs to the pan and cook for a few minutes until golden brown. Remove from heat and set aside.
- Assemble the salad. Add the fresh and baked broccoli to a large serving bowl and add desired amount of dressing. Toss to coat. Grate fresh parmesan over the top, then add garlic and breadcrumbs. Finish with fresh herbs, black pepper, and flakey salt. Enjoy!