Caesar Broccoli Salad with Garlic Breadcrumbs
A quick and easy Caesar Broccoli Salad made with crunchy raw broccoli, creamy Caesar dressing, crispy garlic breadcrumbs, and plenty of parmesan. Perfect for a summer lunch or picnic side!
Servings: 6
Cost: $8
Equipment
- chef's knife
- cutting board
- cheese grater
Ingredients
- 2 1/2 pounds broccoli florets or two heads of broccoli cut into florets.
- 8 ounces caesar salad dressing
- 1 1/2 tablespoons butter
- 2 garlic cloves minced
- 2 cups panko breadcrumbs
- 1 tablespoon lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- Pinch of kosher salt
- 1 1/2 cups grated parmesan cheese plus more as needed
- Crispy Chickpeas optional
Instructions
- Prepare the broccoli by washing and drying it thoroughly. Remove the florets from the stems with a sharp knife being sure to remove as much of the stem as possible. The florets should be small.
- Add the broccoli to a large bowl and top with the dressing. Toss to coat.
- In a medium skillet over high heat, melt the butter then stir in the garlic, cook for 30 seconds. Add the breadcrumbs and lemon zest, stir to combine. Cook for 1-2 minutes or until the breadcrumbs are golden. Remove from the heat and stir in the garlic powder, onion powder salt and cayenne pepper, if using.
- Top the broccoli with the breadcrumbs and then the cheese.
- Toss to combine.
- Serve with additional grated cheese and crispy chickpeas, if desired.
Notes
- For a softer texture, blanch broccoli briefly before dressing.
- Store breadcrumbs separately if making ahead to keep them crispy.
- Leftovers will keep in the fridge for up to 3 days.
Nutrition
Calories: 482kcal | Carbohydrates: 32g | Protein: 16g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 1127mg | Potassium: 706mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1529IU | Vitamin C: 170mg | Calcium: 370mg | Iron: 3mg