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Broccoli all Grillia “Caesar” Salad

Get ready for your taste buds to thank you. This nontraditional take on a Caesar salad is from the creative mind of Chef Karen Akunowicz and is one of the most popular items on the menu at her new Boston restaurant Fox & The Knife (and for good reason). The salad makes a great appetizer, but also works really well as an entrée.

Broccoli all Grillia “Caesar” Salad
Serves 2 to 4

Ingredients

For the Caesar dressing:
1/4 cup fish sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 cloves garlic, peeled and sliced
1 tablespoon white miso
Juice of 1 lemon
3 tablespoons champagne vinegar
2 tablespoons chopped parsley
3 large egg yolks
3 cups canola oil
1 tablespoon freshly ground black pepper

For the migas:
1/2 cup extra-virgin olive oil
1/2 cup unsalted butter
2 cloves garlic, sliced
1 1/2 tablespoons smoked paprika
12 ounces sourdough bread, cubed
Zest of 2 lemons
2 tablespoons sherry vinegar
2 tablespoons Pedro Ximenez (aged approx. 12 years)
For the grilled broccoli:
1 head broccoli, cut into steaks
Extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper

For the salad:
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/4 cup peeled and sliced into half-moon broccoli stems
1 tablespoon shaved parmesan
Zest of 1/4 lemon

Directions

1. Make the Caesar dressing: In the base of a blender, combine fish sauce, Worcestershire, mustard, garlic, miso, lemon, vinegar, and parsley. Add eggs and blend on high. With blender running, slowly drizzle in oil until well blended. Add black pepper and combine.

2. Make the migas: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

3. In a large skillet over medium-high heat, heat oil and butter until melted. Add garlic and paprika. Place sourdough in skillet. Using a second pan, press down into pan until liquid is absorbed. Remove second pan and season with salt and pepper. Add lemon zest, sherry vinegar, sherry wine. Toast in pan until starting to brown. Transfer to baking sheet.

4. Bake until golden brown and dry, 8 to 12 minutes. Remove from heat.

5. Make the grilled broccoli: Heat grill to medium high.

6. In a large bowl, toss together broccoli, oil, salt, and pepper until well coated. Transfer to grill. Grill until cooked through, about 3 minutes per side. Remove from heat and roughly chop.

7. Make the salad: In a large bowl, add grilled broccoli, oil, lemon juice, salt, pepper, and broccoli stems. Toss until well coated.

8. Transfer to a plate and drizzle with dressing. Top with migas, parmesan, and lemon zest.

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