Broccoli Caesar Salad
Broccoli Caesar salad is a delicious way to serve broccoli — made with raw broccoli, Napa cabbage, and a delicious homemade Caesar salad dressing, this broccoli salad will be your new obsession!
If broccoli is one of your favorite vegetables like me, then you are in the right place! And if you don’t, then trust me when I say you probably haven’t been using the right recipes! My Oven Roasted Broccoli, Cheesy Broccoli Potato Soup and Broccoli Smoothie will have you a broccoli lover in no time!
Why This Recipe Works
- Raw broccoli salad. You don’t need to steam or cook the broccoli prior to adding it in the salad. Essentially saving you time!
- Light broccoli salad. The salad is light and refreshing. I like to think of it as the perfect summer salad because it’s so crisp and fresh.
- Homemade Caesar dressing. The dressing has the traditional Caesar salad flavor but also an accentuated lemon flavor with subtle hints of garlic coming through.
- Broccoli: The broccoli in the salad is raw. Wash it well remove any thick stems, then cut into broccoli florets (think bite-sized pieces).
- Anchovy Paste: It’s so much easier to buy anchovy paste than purchasing actual anchovies and making your own. 🥴 The anchovy flavor is the backbone to every delicious Caesar salad dressing as it provides saltiness, depth, and umami. One thing to keep in mind about anchovy paste is that it’s not as strong in flavor as the canned or salted anchovies are.
- Fresh Lemon Juice: The lemon juice adds a delicious acidic and zesty flavor to the caesar dressing recipe.
- Mayonnaise: Feel free to use a light mayo. I like to use the mayo with olive oil.
- Olive Oil: Whenever I’m making a salad dressing, I love to use extra virgin olive oil since it has a stronger flavor.
- Parmesan Cheese: Always opt for fresh parmesan!
- Napa Cabbage: If you don’t have Napa cabbage, regular green cabbage is a great replacement.
- Prepare the veggies. Wash the broccoli head well and cut it into florets. Slice the cabbage. Add the broccoli and sliced Napa cabbage to a large bowl.
- Make the caesar dressing. Combine 1 tsp anchovy paste, the minced garlic clove, 1/4 cup lemon juice, 2 tsp dijon mustard, a pinch of kosher salt, and 2 tablespoons mayo. Whisk to combine. Gradually add 1/2 cup olive oil while whisking. Whisk until emulsified. Add 3 tablespoons grated parmesan and whisk to combine.
- Add the dressing to the salad. Drizzle the Caesar salad dressing on top of the broccoli and cabbage. Toss to coat. Serve with freshly shaved parmesan and freshly cracked black pepper. Enjoy!
You can cut the broccoli into even smaller pieces instead of leaving them in small florets.
If you don’t have Napa cabbage, feel free to use regular cabbage. Just cut it in thin strips.
The anchovy paste is a staple ingredient in Caesar salad dressing recipes, so don’t let it make you nervous!
Make Ahead, Storing, and Freezing
You can make the dressing 2 days ahead of time. Cover it and keep in the fridge until read to use.
Store in the fridge covered or in an airtight container for 2 days. The salad is best if eaten within 1 day of making it.
You can substitute green cabbage or chopped lettuce for the Napa variety. Just remember to slice it into thin strips for easier eating.
As discussed above under “Ingredients” the anchovy flavor is a key ingredient in a Caesar salad dressing. The anchovy gives the dressing a lot of flavor and depth. The dressing won’t taste the same without it. You can buy it or make your own.
Yes. Take 2 anchovy fillets and the garlic, place them on a cutting board, using the side of a chef’s knife mash the anchovies and garlic until a smooth paste forms.
More Delicious Salad Recipes
Broccoli Caesar Salad
- 2 medium heads of broccoli - about 1.5 pounds
- 1/4 head napa cabbage - about 2 cups, thinly sliced
- 1 teaspoon anchovy paste - see note #1
- 1 garlic clove - minced
- 1/4 cup fresh lemon juice - juice from 1-2 lemons (depending on the size)
- 2 teaspoons dijon mustard
- pinch kosher salt
- 2 tablespoons mayonnaise
- 1/2 cup olive oil
- 3 tablespoons grated parmesan - plus more shaved parmesan for serving
- fresh cracked pepper
- Cut the broccoli into florets. Add the broccoli and sliced cabbage to a large bowl.
- Whisk the anchovy paste, garlic, lemon juice, mustard, salt and mayo. Once smooth, gradually add the olive, whisking constantly until emulsified. Whisk in the 3 T of grated parmesan.
- Drizzle the dressing over the broccoli and cabbage, toss to coat.
- Top the salad with freshly shaved parmesan and freshly cracked pepper. Season with more salt if needed.