Roasted Broccoli Caesar With Lemon Anchovy Breadcrumbs
This Roasted Broccoli Caesar Salad is hands down the best broccoli side dish you will ever, ever make.
A seriously bold statement, but WOW there is so much flavor and texture happening in this salad! There’s the creamy homemade Caesar dressing (a house favorite!), perfectly tender roasted broccoli florets, and don’t even get us started on the crispy lemon anchovy breadcrumbs. They are a total burst of flavor in your mouth!
The whole dish is rounded out by a generous sprinkling of shaved Parmesan cheese. It’s a Caesar salad, but better. This will quickly become a staple in your house, as it has in ours. We can’t wait for you to make this Broccoli Caesar Salad!
Ingredients For A Roasted Broccoli Caesar
This is truly the best play on a Caesar salad you will ever make! Here’s what you need to enjoy it at home:
- Roasted broccoli: Cut 2-3 heads of broccoli into florets, then roast with olive oil, Kosher salt, and a little black pepper.
- Homemade Caesar dressing! Yes, you can use your favorite store-bought salad dressing if preferred, but we’re telling you, our homemade Caesar salad dressing is the best ever. You can make it in a food processor, a small blender, or simply chop the ingredients and whisk together in a bowl. You’ll want a double batch, it’s that good!
- Lemon anchovy breadcrumbs: A mix of homemade breadcrumbs (we use sourdough, but whatever fresh artisan bread you’ve got works fine!), anchovies, and lemon zest crisped in a pan with some melted butter. Divine!
- Fresh Parmigiano Reggiano: You’ll love the salty, nutty addition of shaved Parmesan cheese on top — a classic in any Caesar salad!
- Flaky sea salt: A little pinch of flaky sea salt at the end takes it over the top!
Equipment: you’ll need a rimmed sheet pan to roast the broccoli, as well as a food processor fitted with blade attachment, both for making the breadcrumbs and the Caesar dressing, if making from scratch (which we recommend!!).
How To Roast Broccoli
We make roasted broccoli probably more than any other roasted vegetable because it is loved by everyone in our family, including the kids. A real triumph! Here’s our quick recipe for making perfect oven roasted broccoli at home. Don’t worry, we’re including all the step-by-steps in the recipe card below!
Cooked roasted broccoli will keep in an airtight container in a fridge for 3 to 5 days, though arguably it’s best within the first 2 or 3.
How Long Will Caesar Salad Dressing Keep?
Our homemade Caesar dressing doesn’t contain eggs. It will keep in a sealed container in a fridge for 1 week. You can likely stretch that time a little longer. We tend not to have leftovers for very long — you can add Caesar dressing
How Long Will The Lemon Anchovy Breadcrumbs Stay Fresh?
These are best made and enjoyed the same day. The breadcrumbs will lose their crunch if they sit overnight.
If you are planning to make them ahead of time, just be prepared to reheat them on a sheet pan either in a toaster oven or in a traditional oven to get them crispy again before serving! Takes just a few minutes.
Make It A Complete Meal
You could easily serve this with roasted chicken or grilled salmon to make it a complete meal. In fact, the inspiration for this broccoli caesar salad recipe comes from a salmon Caesar salad that I had at a hotel in Denver, CO back in June. There was no broccoli involved, but the combo of Caesar dressing, anchovy breadcrumbs, and salmon was out of this world delicious!
Other simple entrées that would pair really well this:
- Lemon Oregano Chicken Meatballs
- Weeknight Slow Baked Salmon with Herb Shallot Butter
- Chicken Milanese with Fennel Salad
- Skillet Chicken with Anchovies
- Salmon Cakes
For all our Caesar salad lovers out there, this one knocks it outta the park! An absolute must make (says the food blogger who has made this three times in a week, simply because she loves it so much!).
If you make this Broccoli Caesar Salad recipe, please let us know by leaving a review and rating below!
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Love Caesar salad? Try these other favorites!
- Lemon Kale Caesar Salad
- Shredded Brussel Sprouts Salad
- Chicken Patties
- Grilled Romaine with Lemon Caesar Vinaigrette
Broccoli Caesar Salad
- Rimmed baking sheet
- Food processor fitted with blade attachment
- 2 Non stick skillets one small, one medium
- Small mixing bowl for capers
- Paper towel lined plate for capers
For the roasted broccoli
- 2 heads broccoli cut into small florets
- 3 Tbsp olive oil or light, neutral oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the lemon anchovy breadcrumbs
- 2 cups artisan bread crusts removed, cut into 2" pieces
- 2 Tbsp unsalted butter
- 1 anchovy filet
- 1 medium lemon zested
Remaining salad ingredients
- ¼ cup capers drained
- 2 Tbsp cornstarch
- ¼ cup neutral oil such as grapeseed, canola, or avocado oil
- ½ – 1 cup homemade Caesar salad dressing
- ⅓ cup Parmigiano Reggiano shaved
- Flaky sea salt for serving
- Roast the broccoli. Preheat oven to 425F. Trim broccoli florets to ensure they're all about the same thickness. Some florets will remain whole (the smaller ones) while the larger florets may need to be cut in half or thirds. Place on a rimmed baking sheet in a single layer, then roast for 15-20 minutes, tossing once halfway through cooking. Broccoli should be crisp-tender.
- Make the breadcrumbs. Place 2 cups cubed bread in a food processor fitted with blade attachment. Process until very finely chopped, about 1-2 minutes.
- Toast the breadcrumbs. Melt 2 Tbsp butter in a medium nonstick skillet over medium-high heat. Add anchovy filet, then use a rubber spatula to break it up, pressing it into the pan a little, so that it dissolves into the butter. Add the fresh breadcrumbs and lemon zest, then toast, stirring occasionally, until crispy on all sides, about 5 minutes. Set aside, but leave in the pan.
- Dredge the capers. Place ¼ cup drained capers in a small bowl, then toss with 2 Tbsp cornstarch until very well coated.
- Fry the capers. Heat ¼ cup neutral oil over medium-high heat. When hot, add the dredged capers. Cook until crispy, stirring once or twice to break them up a bit, about 3-5 minutes. Drain on a paper towel lined plate.
- Assemble, then serve. Spoon some of the Caesar dressing onto the bottom of a serving bowl. Place the broccoli on top, then sprinkle with ⅓ cup shaved Parmesan and as much of the breadcrumbs and crispy capers as you like. Finish with a pinch of flaky sea salt, then serve immediately!
- Homemade Caesar salad dressing will keep in an airtight container in a fridge for up to 1 week.
- Lemon anchovy breacd crumbs are best enjoyed the same day they’re made. If using 2-3 days later, be prepared to toast them for a few minutes to get them crispy again.