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!
Equipment
- Blender a blender is perfect for making the dressing smooth and creamy!
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!
Calories: 335kcal | Carbohydrates: 23g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 18mg | Sodium: 724mg | Potassium: 639mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1271IU | Vitamin C: 154mg | Calcium: 354mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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