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2 c. (1-inch) pieces sourdough or crusty French bread

¼ c. olive oil

2 tbsp. freshly grated parmesan cheese, plus more for serving

1 garlic clove, finely chopped

¾ tsp. kosher salt

½ tsp. black pepper

2 large broccoli crowns (about 1 ½ pounds)

¼ c. plain Greek yogurt

2 tbsp. freshly grated parmesan cheese

1 tbsp. dijon mustard

1 tbsp. olive oil

2 tsp. Worcestershire sauce

1 tsp. red wine vinegar

2 garlic cloves, finely chopped

1 anchovy fillet, finely chopped

Grated zest and juice of ½ lemon

¼ tsp. kosher salt

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1. Preheat the oven to 400°F. Spread the bread on a baking sheet. Drizzle with 2 tablespoons of the olive oil and toss with the parmesan, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Bake, turning once, until evenly browned, 10 to 12 minutes.

2. Meanwhile, cut the broccoli into bite-sized florets. Trim and discard the tough, woody ends of the stems. Peel the remaining stems with a vegetable peeler to remove the fibrous outer layer, then thinly slice into rounds.

3. Spread the broccoli on a second baking sheet. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with the remaining ½ teaspoon salt and ¼ teaspoon pepper; toss to coat. Roast until the broccoli starts to brown and the stems are tender when pierced with the tip of a paring knife, 15 to 18 minutes.

4. In a large bowl, whisk together the yogurt, parmesan, mustard, olive oil, Worcestershire sauce, vinegar, garlic, anchovy, lemon zest, lemon juice, pepper, and salt. Add the broccoli and croutons and toss to coat.

5. Transfer to a serving bowl and top with plenty of parmesan.

Tips:

One of the best things about broccoli Caesar salad is that it holds up much better than a traditional romaine lettuce version. Since broccoli is sturdier, it can be dressed ahead and still taste great straight from the fridge. For the best texture, store the salad in an airtight container without the croutons for up to 1 day. Keep the croutons in a separate airtight container at room temperature so they stay perfectly crunchy. If you have time, let the salad come to room temperature. Add the croutons just before serving.