I guarantee you’ve never had a caesar salad quite like this. Introducing my Broccoli Caesar Salad With Lemony Breadcrumbs: a bright, veggie-filled take on the classic caesar salad. It swaps the soggy lettuce for crunchy broccoli that’s perfect for prepping ahead, and comes together with a creamy, high-protein caesar dressing that will rival any store-bought alternatives. This quick and delicious recipe comes together in minutes for the perfect appetizer in a pinch!
Friends, do you know what the ultimate “girl dinner” is? I’ll give you a hint: it’s not a charcuterie board, nor is it snacks. No, it’s none other than the perfect trifecta of truffle fries, a caesar salad, and a crisp, cold martini. Don’t knock it until you try it – it’s the perfect combination of salty, crispy, and delicious.
While this isn’t your classic caesar salad (I do have a recipe for that), this is truly the next best thing. Or, perhaps your next favorite thing? You’ll have to try it and let me know. This Broccoli Caesar Salad is such a fun twist on the classic recipe. Instead of having a base of lettuce, this salad has a base of crunchy broccoli. Not only does it add for a delicious texture, but it also makes this salad absolutely perfect for meal prepping. Since the broccoli is thick and crunchy, it doesn’t get soggy over times, which means that this salad will stay fresh for a few days. I mean truly, is there anything better than that?
Plus, this recipe is so quick to make. It comes together in just a few minutes, and is a no-cook recipe. Simply wash and chop the broccoli, blend the dressing, toast the breadcrumbs, toss them all together, and you’ve got the perfect salad, ready in minutes. I love to serve this salad alongside a perfectly-cooked steak, a hearty prime rib, or even alongside a quick and easy chicken parm. Or, enjoy it all on your own… I won’t judge! 😉
What You Need to Make This Modern Caesar Salad
- Broccoli: Of course, it wouldn’t be a Broccoli Caesar Salad without the broccoli! I recommend using fresh broccoli – if you’re going to use frozen broccoli, be sure that it is completely thawed and cooled.
- Lemons: You’ll need both the juice and zest of one lemon in order to make this recipe.
- Cottage Cheese: The base of this caesar dressing comes together with cottage cheese. Don’t knock it until you try it – it adds a smooth, creamy touch to the dressing that also packs it full of protein, which will help you stay fuller, longer!
- Olive Oil: Olive oil is my favorite to use in dressings, because it’s heart-healthy and full of healthy fats. You can also use avocado oil, if you prefer!
- Parmigiano Reggiano: If there’s one ingredient that I recommend you splurge on, it’s high-quality parmesan cheese. Parmigiano Reggiano adds a delicious, salty, cheesy flavor to this recipe that is worth the extra money, in my opinion, and is way better than pre-grated parmesan!
- Garlic: I highly recommend using fresh garlic, in this recipe. It truly makes a difference!
- Worcestershire Sauce: If you are gluten-free, be sure to use gluten-free Worcestershire sauce!
- Dijon Mustard: Dijon mustard adds the perfect amount of tang to this dressing, so don’t skip this!
- Anchovy Paste: Traditional caesar dressing calls for anchovies, but I like using anchovy paste to keep things easy. If you don’t like anchovies, or want to keep this recipe dairy-free, you can omit the anchovies. But be warned, it will impact the flavor!
- Seasonings: To season the dressing, you’ll need a combination of sea salt, ground black pepper, and cayenne pepper. Yum!
- Panko Breadcrumbs: I like using panko breadcrumbs, because they toast up golden and buttery, adding the perfect finishing touch to this salad. However, you can also swap them out for gluten-free breadcrumbs, if desired.
How to Make This “Salad” in Under 15 Minutes
To make this recipe, start by preparing the broccoli. Wash the broccoli and dry it thoroughly before removing the florets from the stems. Be sure to remove as much of the stem as possible. Transfer the florets to a large bowl, then set them aside.
Next, prepare the dressing. Add all of the dressing ingredients (the lemon juice, lemon zest, cottage cheese, olive oil, grated parmigiano reggiano, garlic, worcestershire sauce, dijon mustard, anchovy paste, sea salt, ground black pepper, and cayenne pepper) to a blender. Blend until smooth and creamy. Pour the dressing on top of the broccoli and toss it to coat well.
Next, prepare the breadcrumbs. Heat a pan, on the stove, over low heat, and add in the olive oil. Once the oil is hot, add in the mashed garlic and sauté for about one minute. Then, add in the panko breadcrumbs and lemon zest and stir for another 1-2 minutes, until the breadcrumbs are golden.
Add a pinch of sea salt to the breadcrumbs, then remove them from the heat. Finally, grate the parmigiano reggiano on top of the broccoli, then add the breadcrumbs on top. Toss to combine, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Salad:
- 1 ½ – 2 Pounds Broccoli Florets, this is approximately 3 10-oz packages of chopped broccoli or 2 large bunches of broccoli
For the High-Protein Caesar Dressing:
- 1 Tablespoon Lemon Juice
- 1 Lemon, zested
- ½ Cup Cottage Cheese
- 3 Tablespoons Olive Oil
- ¼ Cup Parmigiano Reggiano, freshly grated
- 3 Cloves Garlic
- 1 Teaspoon Worcestershire Sauce
- ¾ Teaspoon Dijon Mutard
- ½ Teaspoon Anchovy Paste
- ¼ Teaspoon Sea Salt
- ⅛ Teaspoon Ground Black Pepper
- ⅛ Teaspoon Cayenne Pepper
For the Lemon Garlic Breadcrumbs:
- 1 Lemon, zested
- 1 Tablespoon Olive Oil
- 1 Clove Garlic, mashed
- ¾ Cup Panko Breadcrumbs
- 1 Pinch Sea Salt
- ½ Cup Parmigiano Reggiano, freshly grated
Instructions
- To make this recipe, start by preparing the broccoli. Wash the broccoli and dry it thoroughly before removing the florets from the stems. Be sure to remove as much of the stem as possible.
- Transfer the florets to a large bowl, then set them aside.
- Next, prepare the dressing. Add all of the dressing ingredients (the lemon juice, lemon zest, cottage cheese, olive oil, grated parmigiano reggiano, garlic, worcestershire sauce, dijon mustard, anchovy paste, sea salt, ground black pepper, and cayenne pepper) to a blender. Blend until smooth and creamy.
- Pour the dressing on top of the broccoli and toss it to coat well.
- Next, prepare the breadcrumbs. Heat a pan, on the stove, over low heat, and add in the olive oil.
- Once the oil is hot, add in the mashed garlic and sauté for about one minute.
- Then, add in the panko breadcrumbs and lemon zest and stir for another 1-2 minutes, until the breadcrumbs are golden.
- Add a pinch of sea salt to the breadcrumbs, then remove them from the heat.
- Finally, grate the parmigiano reggiano on top of the broccoli, then add the breadcrumbs on top.
- Toss to combine, then serve and enjoy!
Rate & review
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What others are saying
The Caesar dressing in this recipe absolutely slaps I LOVE a high protein dressing. Tonight I did 2TBS of olive oil and half cottage cheese half 0% Fage Greek yogurt bc I ran out of both ingredients! I added some filtered water to dilute it a bit so it can last me longer as well! Obsessed 10/10. used this on crispy airfried chicken and Caesar salad!
Followed the recipe exactly, but the garlic overpowered the dressing. Maybe my cloves were too big? For some reason the dressing was too thick to pour so i added more oil and lemon juice. I’ll see if the garlic taste mellows out tomorrow. I like that I don’t have to use a raw egg.
Hi Lisa! You can definitely use less garlic if you prefer a lesser garlic flavor.