Ingredients
Scale
For the Dressing:
- 3 anchovy filets, drained
- 1 small garlic clove
- 1 egg yolk
- 1 tablespoon lemon juice
- ½ teaspoon dijon mustard
- ¼ cup vegetable oil
- 1½ tablespoons Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Salad:
- 2 tablespoons olive oil
- 2 heads broccoli, florets cut into bite-size pieces, stems trimmed and cut into 1-inch pieces
- ½ teaspoon kosher salt
- 2 tablespoons Parmesan cheese, grated
For the Crispy Parm Broccoli Leaves:
- 1 bunch broccoli leaves, tender leaves removed from stem, ripped into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup Parmesan cheese, grated
Instructions
- For the dressing, finely chop anchovies and garlic clove together. Add a pinch of salt to the anchovies and garlic and, with the side of your knife, mash into a paste and transfer to a bowl. Whisk in egg yolk, mustard, and lemon juice. Slowly stream in oil, whisking constantly until dressing is thick and creamy. Mix in parmesan and season with salt and pepper.
- Heat oven to 425 degrees F.
- Add broccoli florets and stems to a baking sheet, toss with oil, and season with salt. Roast, tossing halfway through, until golden brown on both sides, 25 to 30 minutes.
- For the crispy broccoli leaves, massage leaves with oil, salt, and pepper. Roast until crispy on both sides, 15 to 20 minutes, flipping halfway through. Add half the grated Parmesan over one side of the broccoli leaves and bake until melted, 2 to 3 minutes. Flip broccoli leaves, then repeat with the remaining cheese on the second side. Let cool.
- Toss roasted broccoli in the Caesar dressing and transfer to a serving dish. Crush up the crispy broccoli leaves to top the broccoli. Add grated parmesan on top and serve.