Broccoli Caesar Food

SIMPLE GRILLED CAESAR BROCCOLI

Simple Grilled Caesar Broccoli image

Flame-kissed broccoli with glazed-on Parmesan and Caesar dressing from John Spargo down south in Alabama. All my kids, even the one-year-old, loves this grilled recipe.

Provided by DadofFive

Categories Side Dish Vegetables Broccoli

Time 30m

Yield 10

Number Of Ingredients 3

Ingredients

5 large heads broccoli, or more to taste
2 (8 ounce) bottles Caesar dressing
½ cup grated Parmesan cheese, or to taste

Steps:

Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 12.8 g, Cholesterol 18.5 mg, Fat 18.2 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.7 g, Sodium 549.7 mg, Sugar 2.9 g

BROCCOLI CAESAR SALAD

Broccoli caesar salad image

Make this broccoli caesar salad for an easy, sophisticated starter. Ready in just 10 minutes, it's ideal for a dinner party or Christmas lunch

Provided by Barney Desmazery

Categories Starter

Time 10m

Number Of Ingredients 9

Ingredients

1 small garlic clove
2 anchovies in oil
4 tbsp olive oil, plus extra to serve
1 tbsp mayonnaise
½ lemon, juiced
10g finely grated parmesan, plus extra to serve
1 tsp Dijon mustard
300g long-stemmed broccoli
2 shop-bought crostini, crushed

Steps:

Crush the garlic with the anchovies. Tip into a small bowl and mix with the oil, mayonnaise, lemon juice, parmesan and Dijon mustard.
Cook the broccoli in a pan of boiling salted water for 3-4 mins until just tender. Drain. Arrange the broccoli over four plates, then drizzle with the dressing. Crush the crostini and scatter over the salad, then drizzle with a little more olive oil and sprinkle with extra grated parmesan.

Nutrition Facts : Calories 201 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

BROCCOLI CAESAR

Broccoli Caesar image

Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.

Provided by Chris Morocco

Categories Bon Appétit Thanksgiving Holiday 2018 Salad Broccoli Cabbage Anchovy Parmesan Side Fall

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 oil-packed anchovy fillets (optional)
1 garlic clove, thinly sliced
1/4 cup fresh lemon juice
2 tsp. Dijon mustard
Kosher salt
1 large egg yolk or 2 Tbsp. mayonnaise
1/2 cup extra-virgin olive oil
3 Tbsp. grated Parmesan, plus more shaved for serving
2 medium heads of broccoli (about 1 1/2 lb.)
1/4 head of savoy or Napa cabbage
Finely grated lemon zest (for serving)
Freshly cracked black pepper

Steps:

Using the side of a chef's knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.
Do Ahead
Dressing can be made 2 days ahead. Cover and chill.

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Step 1. Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large …
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Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

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