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A pepper sprinkled Broccoli Caesar Salad in a black bowl.
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Broccoli Caesar Salad

This crunchy broccoli salad is an updated version of the traditional caesar salad recipe. A zesty, homemade dressing is drizzled over broccoli and cabbage.
Course Salad, Side Dish
Cuisine Italian
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 servings
Calories 212kcal

Ingredients

  • 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

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. 

Nutrition

Calories: 212kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 146mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1053IU | Vitamin C: 146mg | Calcium: 116mg | Iron: 1mg