Pioneer Woman Broccoli Caesar Salad

Pioneer Woman broccoli Caesar salad takes 45 minutes and roasted broccoli, creamy Greek yogurt dressing and homemade parmesan croutons to make a crisp, golden, crunchy dish. This make-ahead holiday side dish fits Thanksgiving, Christmas, Sunday lunch and easy weeknight dinners.

Roast the broccoli until the edges brown and the stems turn tender, because that char gives the salad its deep, nutty flavor. Pull it too early and you get pale, grassy broccoli that the dressing can't rescue.

Swapping romaine for roasted broccoli florets and thinly sliced stems gives you a sturdy base that never wilts under the dressing. A yogurt-based dressing with anchovy, Worcestershire and lemon keeps it light but punchy, while croutons baked with parmesan and garlic add the crunch.

Pioneer Woman Broccoli Caesar Salad

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

320

kcal

Roasted broccoli turns crisp-tender and golden, then gets tossed in a tangy, creamy yogurt Caesar dressing. Cheesy baked croutons go in at the end, so every bite stays crunchy.

Ingredients

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

• 1/4 c. olive oil
  

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

• 1 garlic clove, finely chopped
  

• 3/4 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• 2 large broccoli crowns (about 1 1/2 pounds)
  

• 1/4 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 1/2 lemon
  

• 1/4 tsp. kosher salt
  

Directions

• Bake the croutons: Preheat the oven to 400°F and spread 2 cups of 1-inch bread pieces on a baking sheet. Drizzle with 2 tablespoons olive oil, then toss with 2 tablespoons parmesan, 1 chopped garlic clove, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Brown the bread: Bake the bread for 10 to 12 minutes, turning once. They're ready when the croutons are evenly browned.
• Prep the broccoli: Meanwhile, cut 2 large broccoli crowns (about 1 1/2 pounds) into bite-sized florets. Trim the tough, woody ends of the stems, then peel off the fibrous outer layer with a vegetable peeler and slice the stems into thin rounds.
• Roast the broccoli: Spread the broccoli on a second baking sheet, drizzle with the remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then roast for 15 to 18 minutes until it browns and the stems are tender when pierced with a paring knife.
• Whisk the dressing: In a large bowl, whisk 1/4 cup plain Greek yogurt, 2 tablespoons parmesan, 1 tablespoon dijon mustard, 1 tablespoon olive oil and 2 teaspoons Worcestershire sauce. Then whisk in 1 teaspoon red wine vinegar, 2 chopped garlic cloves, 1 chopped anchovy fillet, the zest and juice of 1/2 lemon and 1/4 teaspoon salt. Taste it before moving on, since the anchovy and lemon should both come through.
• Toss the salad: Add the roasted broccoli and croutons to the bowl with the dressing. Toss until everything is coated.
• Serve: Transfer the salad to a serving bowl. Top it with plenty of freshly grated parmesan.

Tools for this recipe

• Nordic Ware half sheet pan, OXO swivel vegetable peeler, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make broccoli Caesar salad without anchovies?

Yes, just leave the anchovy out. The yogurt, parmesan, dijon, Worcestershire and garlic still give you plenty of tangy, salty flavor. A little extra Worcestershire or a splash of soy sauce brings back some of that savory depth.

How do I store leftover broccoli Caesar salad?

Keep the salad in an airtight container in the fridge for up to 1 day. Store the croutons separately at room temperature so they stay crunchy. Add them right before serving.

Can I use frozen broccoli instead of fresh?

Fresh works much better here. Frozen broccoli releases a lot of water as it roasts, so it steams instead of browning and the florets turn soft. If it's all you have, thaw it and pat it very dry first.

Can I make this salad without an oven?

An air fryer works for the broccoli, and you can cook it in batches so the florets brown instead of steaming. The croutons toast well in a skillet with the olive oil, garlic and parmesan. Stir them often so they don't burn.

What's the most common mistake with this salad?

Crowding the baking sheet is the big one, because packed broccoli steams and never browns. Spread it in a single layer, and use two pans if you have to. The dressing also sticks better to broccoli that's roasted and slightly crisp.