Name: Broccoli Caesar Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 heads of broccoli, cut into florets; 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry; 2 tablespoons olive oil; Salt and black pepper, to taste; 1/2 cup grated Parmesan cheese; 1/4 cup chopped parsley (optional); 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 garlic clove, finely grated; 2 teaspoons Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese (for dressing)

Why You’ll Love Broccoli Caesar Salad Recipe

This isn’t your typical leafy green salad. The roasted broccoli becomes crisp‑tender, soaking up the rich, lemony Caesar dressing better than romaine ever could. The combination of hearty vegetables, protein‑rich beans, and tangy dressing makes it substantial enough for lunch or dinner. Plus, the sundried tomatoes add a sweet‑tangy contrast that keeps every bite interesting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium heads broccoli, chopped into small bite‑size pieces
½ pound bread, torn or chopped into small bite‑size pieces
Extra virgin olive oil
Kosher salt and black pepper
2 oil‑packed anchovy filets (optional)
1 garlic clove, grated or pressed
Zest of one lemon plus ¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 large egg yolk or 2 tablespoons mayonnaise
3 tablespoons grated Parmesan, plus more for serving
1 15‑ounce can cannellini beans, drained
½ cup oil‑packed sundried tomatoes, chopped

Directions

Heat oven to 425°F. On a large rimmed baking sheet, place the chopped broccoli. Arrange the bread pieces on a separate baking sheet.
Drizzle both broccoli and bread with olive oil, season with salt and pepper, and roast until the broccoli is tender and the bread is crispy (about 15–25 minutes), removing the bread early if it finishes first.
In a large bowl, whisk together the anchovies (if using), garlic, lemon juice, Dijon mustard, and egg yolk (or mayonnaise) with a pinch of salt.
Gradually whisk in olive oil until the dressing emulsifies and becomes smooth. Stir in the grated Parmesan.
Add the roasted broccoli and croutons to the dressing. Toss to coat evenly.
Stir in lemon zest, cannellini beans, and sundried tomatoes. Taste and adjust seasoning with salt, pepper, or extra Parmesan as desired.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Add protein: Include grilled chicken, tofu, or shrimp to make it a full meal.
Vegan version: Use vegan mayonnaise and omit the anchovies and Parmesan, or replace Parmesan with nutritional yeast.
Spicy twist: Add red pepper flakes or a pinch of cayenne to the dressing for heat.
Different beans: Swap cannellini beans for chickpeas or black beans for a different flavor profile.
Greens addition: Toss in a handful of arugula or kale for added texture and flavor.
Gluten-free: Use gluten-free bread for croutons or skip them entirely.
Nutty crunch: Add toasted almonds or pine nuts for an extra crunch.
Cheese swap: Try Pecorino Romano or shaved Asiago instead of Parmesan.
Tangy boost: Mix in a few capers for a briny flavor enhancement.
Fresh twist: Substitute sundried tomatoes with halved cherry tomatoes for a lighter option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. If possible, keep the dressing and croutons separate to maintain their texture. Reheat the roasted broccoli gently in the oven to retain its crisp edges or enjoy the salad cold. Add fresh croutons before serving if they’ve softened.

FAQs

What makes this salad different from a classic Caesar salad?

This version uses roasted broccoli instead of romaine, making it heartier and more flavorful while still maintaining Caesar salad’s signature taste.

Can I make the dressing ahead of time?

Yes, you can prepare the Caesar dressing up to 2 days in advance and store it in the refrigerator.

How can I make this salad vegan?

Substitute mayonnaise for the egg yolk and use a vegan Parmesan or nutritional yeast. Also, omit the anchovies.

Can I skip the anchovies?

Yes, they are optional. You can leave them out or substitute with a small amount of anchovy paste for similar flavor.

What can I use instead of sundried tomatoes?

Fresh cherry tomatoes are a great substitute for a juicier, lighter twist.

Is it okay to use store‑bought Caesar dressing?

Absolutely. A high-quality store-bought dressing can be used when you’re short on time.

How do I keep the croutons crunchy?

Store croutons separately and only add them just before serving to keep them crisp.

Can I add protein to make this a meal?

Yes! Try adding grilled chicken, roasted chickpeas, or baked tofu to turn it into a complete dish.

What’s the best way to reheat the salad?

Warm the roasted broccoli in the oven, but avoid reheating the dressed salad as it may become soggy.

Can I make this gluten‑free?

Yes, simply use gluten-free bread for the croutons or omit them altogether.

Conclusion

This Broccoli Caesar Salad is a deliciously modern spin on the classic, packed with bold flavors and textures that satisfy. Roasted broccoli, creamy dressing, and savory extras like sundried tomatoes and cannellini beans turn it into a meal-worthy salad you’ll want to make again and again. Whether you’re serving it as a side or enjoying it as a main, it’s guaranteed to impress.