R-Warm Broccoli Caesar Salad
A comforting and hearty salad perfect for colder weather, featuring tender roasted broccoli and shallots, crispy bacon, and shaved Brussels sprout, all coated in a creamy, tangy tahini Caesar dressing. Broccoli is packed with essential vitamins and fibre!
Ingredients
broccoli600 g
brussels sprouts230 gshaved
shallots2 whole
bacon42 g
breadcrumbs60 gtoasted
parmesan60 g
tahini4 tbsp
lemon juice2 tbsp- Aanchovy paste1 tsp
garlic clove1 clove
extra virgin olive oil5 tbsp
salt6 pinch
black pepper6 pinch
water60 ml
Instructions
Chef's Tips
For a vegetarian version, omit the bacon and anchovy paste. You can substitute the anchovy paste with 1 teaspoon of capers or a dash of soy sauce for an umami flavour boost.
Ensure the broccoli florets are roughly the same size for even roasting. If they are too large, they may not become fork-tender in the allotted time.
If you don't have a grater for the Brussels sprouts, you can thinly slice them with a sharp knife.
Prepare Ingredients and Preheat Oven
Preheat your oven to 220°C (425°F). Break the broccoli into florets. Slice the shallots thinly. Chop the bacon into small pieces. Grate the Parmesan cheese. Prepare the Brussels sprouts by shaving them finely.
Roast Vegetables and Bacon
Place the broccoli florets and sliced shallots on one side of a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of extra virgin olive oil and season with half of the salt and half of the black pepper. Toss to coat. Place the chopped bacon on the other side of the baking sheet. Transfer to the preheated oven and roast for 25 minutes.
Add Brussels Sprouts
With 5 minutes remaining on the roasting time, sprinkle the shaved Brussels sprouts over the broccoli and shallots. Return the tray to the oven and continue roasting for the final 5 minutes to soften the sprouts slightly.
Prepare Tahini Caesar Dressing
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, fresh lemon juice, anchovy paste, grated garlic clove, the remaining salt, and the remaining black pepper. Pour in 3 tablespoons of extra virgin olive oil and whisk until the mixture is smooth. Gradually add the water, whisking continuously, until the dressing reaches a smooth, creamy consistency.
Assemble and Serve
Remove the roasted vegetables and bacon from the oven and transfer them to a large serving bowl. Add the toasted breadcrumbs and the grated Parmesan cheese. Pour the tahini Caesar dressing over the salad and toss gently to coat all the ingredients. Serve immediately while warm, topping with extra grated Parmesan if desired.
