This crunchy broccoli salad is an updated version of the traditional caesar salad recipe. A zesty, homemade dressing is drizzled over broccoli and cabbage.
1/4cupfresh lemon juicejuice from 1-2 lemons (depending on the size)
2teaspoonsdijon mustard
pinchkosher salt
2tablespoonsmayonnaise
1/2cupolive oil
3tablespoonsgrated parmesanplus more shaved parmesan for serving
fresh cracked pepper
Instructions
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.
Notes
To make you own anchovy paste, use 2 oil-packed anchovy fillets. On a cutting board, place the anchovies and garlic. Using the side of a chef’s knife, mash the anchovies and garlic until a smooth paste forms. Recipe adapted from Bon Appetit.