Categories: Eats, Life Style

Broccoli Caesar Salad

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Fresh broccoli and Caesar Salad are two enduring classics that have no season–we enjoy them both no matter the time of year, no matter the temperature. So combining these vegetable dishes couldn’t be more perfect–or more tasty! By replacing romaine lettuce with Napa or savoy cabbage, the salad stays crunchy for several days–yes, we are talking meal prep possibilities here! And the Caesar dressing lets you substitute mayonnaise if you’re not comfortable using raw egg; you lose none of the flavor of a classic Caesar because after all, mayonnaise is just egg & oil!

Broccoli Caesar Salad would make a nice light lunch as is, or would make a terrific dinner accompanied by grilled steak, chicken, or fish. Why not plan to make it this week?


Broccoli Caesar Salad

Adapted from: various internet recipes
Serves: 6-8


  • 2 oil-packed anchovy fillets
  • 1 garlic clove, thinly sliced
  • 1/4 cup fresh lemon juice (zest the lemon before juicing!)
  • 2 tsp. Dijon mustard
  • 1/4 tsp Kosher salt
  • 1 large egg yolk or 2 tbs mayonnaise
  • 1/3 cup extra-virgin olive oil
  • 3 Tbsp. grated Parmesan
  • 1- 1/2 lb. fresh broccoli
  • 1/4 head of savoy or Napa cabbage
  • 1/4 cup shaved Parmesan
  • lemon zest from 1 lemon
  • Freshly cracked black pepper


  1. Using the side of a chef’s knife, mash anchovies and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in the grated Parmesan. Taste and adjust seasonings if needed (See Notes).

  2. Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Slice the stems very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing. Let sit 10 minutes, taste, and season with more salt if needed.

  3. When ready to serve, top the Broccoli Caesar Salad with shaved Parmesan, lemon zest, and black pepper to taste.


  • Dressing can be made 2 days ahead. Cover and refrigerate until you are ready to make the salad.
  • If the dressing seems sour, add (sparingly) stevia or other plant-based sweetener until the flavor is balanced to your liking.




Photograph via Bon Appetit

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