Charring: Getting a good char on something is a learned skill. Don’t let the fear of burning it cause you to pull it before it’s done. Keep an eye on it, but trust the process!

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Broccoli:

2 heads of broccoli

2-3 Tbsp olive oil

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Dressing:

2 Tbsp of mayo

1-2 garlic cloves, grated

1½ tsp of Dijon

1 tsp of anchovy paste OR Worcestershire sauce (anchovy is more authentic, but Worcestershire works, as well)

Juice from ½ lemon

¼ c fresh parm, shredded

½ tsp lemon zest

1 tsp fresh ground black pepper

¼ c olive oil

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For Serving:

¼ c of breadcrumbs

fresh shredded parm

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1. Preheat oven to 475°F/245°C.

2. Cut broccoli into florets into a large bowl. Drizzle with 2-3 Tbsp olive oil. Toss. Salt and pepper, and toss again.

3. Roast on a sheet pan on middle rack for 15-20 minutes. Broccoli should be well charred.

4. While broccoli is roasting, make dressing: Put all dressing ingredients EXCEPT olive oil in a small bowl and whisk. Then slowly drizzle in olive oil while whisking continually.

5. Return broccoli to large bowl. Drizzle with a large spoonful of dressing. Toss. Sprinkle with some breadcrumbs and more parm.

6. To serve, spoon some dressing on plate and sprinkle with breadcrumbs. Pile broccoli on dressing. Drizzle with more dressing. Sprinkle with more parm and breadcrumbs.

Tags: broccoli, Caesar, dinner, dressing, nut-free, side, veg, vegetarian

therecessionchef

The Recession Chef / 99% Cooking Club / 99 Percent Cooking Club