Description
If you’re tired of basic salads and want something bold, crunchy, and satisfying, this Brocc Mountain Super Caesar Salad is your answer. It swaps leafy greens for crisp-tender broccoli and coats every bite in a creamy, garlicky Caesar-style dressing. It works as a hearty side or a light main dish and stays crunchy longer than traditional salads — perfect for gatherings or meal prep.
Ingredients
For the salad
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6 cups fresh broccoli florets
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1/2 cup freshly grated Parmesan cheese
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1/4 cup toasted panko or crispy breadcrumbs
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Fresh cracked black pepper
For the Caesar dressing
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1/2 cup mayonnaise
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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1–2 garlic cloves, finely minced
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2 tablespoons grated Parmesan
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1 teaspoon Worcestershire sauce
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Salt and pepper to taste
Instructions
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Blanch the broccoli
Bring a pot of salted water to a boil. Add broccoli and cook 1–2 minutes until bright green and slightly tender. Transfer immediately to a bowl of ice water. Drain and dry very well. -
Make the dressing
In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, Parmesan, Worcestershire sauce, salt, and pepper until smooth. -
Toast the crumbs (if needed)
If using panko, toast in a small pan with a little oil for 2–3 minutes until golden and crisp. Cool. -
Toss
Put dried broccoli in a large bowl. Add dressing and toss until evenly coated. -
Finish and serve
Transfer to a serving dish. Top with grated Parmesan, toasted crumbs, and cracked black pepper. Serve immediately.
Notes
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Dry the broccoli well after blanching so the dressing stays creamy, not watery.
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Cut florets bite-size for easier eating and better coating.
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Make ahead option: Prep broccoli and dressing separately up to 1 day ahead; combine just before serving.
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Extra protein ideas: Add grilled chicken, chickpeas, or chopped boiled eggs.
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Lighter version: Replace half (or all) of the mayo with plain Greek yogurt.