If you don’t have the fixings for this super delicious Broccoli Caesar salad, get to the farmer’s market, the grocery store, or your backyard veggie garden and get the following ingredients pronto!


2 oil-packed anchovy fillets (optional)

1 garlic clove, thinly sliced

¼ cup fresh lemon juice

2 tsps. Dijon mustard

Kosher salt

1 large egg yolk or 2 Tbsp. vegan mayonnaise

½ cup extra-virgin olive oil

3 Tbsp. grated Parmesan, plus more shaved for serving

2 medium heads of broccoli (about 1½ lb.)

¼ head of savoy or Napa cabbage

Finely grated lemon zest (for serving)

Freshly cracked black pepper


Use the edge of a chef’s knife to mash the anchovies (if using) and garlic on a cutting board until a smooth paste.

Transfer the paste to a large bowl and whisk in lemon juice, mustard, and a dash of salt.

Add egg yolk or vegan mayonnaise and whisk until smooth

Gradually add oil whisking until emulsified

Whisk in 3 Tbsp of grated Parmesan. Set aside


Trim the woody ends of broccoli, saving as much of the stem as possible

Peel any stems to expose the tender inner core

Cut off florets and break into bite-size pieces

Slice florets crosswise and add to bowl

Thinly slice 2 cups of cabbage crosswise and add to bowl

Pour dressing over the ingredients in the bowl. Toss until broccoli and cabbage are evenly coated. Let set for 10 minutes.

Top salad with a few shaved Parmesan, a few twists of black pepper, and lemon zest



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