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Marble Surface

Broccoli Caesar Salad





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!

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