Serves 4
Caesar Dressing
Yield 2 cups
1 ½ cup Mayonnaise
¼ cup Pecorino Romano
3 Anchovy filets, chopped
3 Cloves Garlic, minced
2 Tablespoon Red wine vinegar
2 Tablespoons Dijon mustard
2 teaspoons Pro Seasoning Tellicherry Black Pepper
1 teaspoon Pro Seasoning Aleppo Style Chili Flakes
TT Pro Seasoning
For the Salad
2 Cups Croutons
4 Cups Broccoli Florets, Raw
¼ cup grated parmesan cheese
Dressing method of prep:
Place all ingredients into a blender or food processor. Puree until smooth. Adjust the seasoning by adding Pro Seasoning to taste (TT).
Homemade croutons (optional)
Cut half a loaf of stale bread into ¼ inch cubes. Toss the cubes in a bowl with ¼ cup good extra virgin olive oil and 1 teaspoon Pro Seasoning All Purpose. Spread cubes onto a baking sheet. Bake at 300 for approximately 10 minutes or until golden brown and crispy.
To Build the Salad
Toss broccoli, croutons, parmesan cheese, and dressing together in a large bowl. Serve immediately. Alternatively, you can leave the croutons out and chill the salad in the fridge to soften the broccoli a bit. Add croutons before serving!