Have you ever had a salad that changes the chemistry of the brain? A perfect combination of texture flavors that are almost addictive. However dramatic, this is how I feel about the César salad all day in Austin. Plan on weekends, making sure to get my salad solution. And I order mine so that I do not have to share, it is so good. With refreshing vegetables, crispy bread crumbs, a César miso dressing and tons of cheese and fresh grated herbs, my dreams are tormented by the simple perfection of this salad. And since I didn’t live in Austin, I knew I had to recreate it at home, but I threw a turn.
I love to prepare salads to have at hand for a few days, so I’m not cutting and making a new salad every day. Then, in an effort to make one that would remain fresh all week, I changed Greens for broccoli. Let me tell you that this version could give an original race for your money. This salad joins very fast and can be done in advance to have at hand for days in the refrigerator.
Ingredients for this broccoli césar salad
With some simple ingredients, this salad is full of flavors and textures that make each bite so addictive.
Broccoli. And much of that.
Olive oil. Use good things, always.
Tahini For a creamy and useful base for our dressing.
Miso The perfect umami flavor for dressing.
Capers. For a vegetarian César, I discovered that the capers add the perfect Briney taste to imitate the real.
Lemons Zest and brightness juice.
Champagne vinegar. Sub with ACV if you wish, but find that the mixture of lemon and vinegar is the perfect acid bite.
Honey. A little sweetness helps balance flavors.
Black pepper. Newly ground, and a lot.
Garlic. Corted and golden cut, you may only want to make a double thesis batch.
Breadcrumbs. I like Panko, but use what you have at hand.
Parmesan. Stacked high for the perfect bite.
Fresh herbs. I like to use onions and dill, but I also believe that a small coriander could be a touch of fun and cool flavor.
How to prepare your ingredients to get the best flavor
The first thing is the first, let’s chat with broccoli. Please, don’t throw your broccoli voice! They are edible and delicious. The most important thing is to peel them. It is the thick external skin that makes the texture feel resistant and fibrous, so whenever the outer layer fights, it will stay with the tender interior. Then use a mandolin to cut the super thin voice. Special for a salad, a trick like this is the perfect way to use the voice! We are also toasting only one broccoli head and keeping the other cool. I like this mixture of fresh and crispy broccoli to obtain the best of both worlds.
For garlic and bread crumbs, you can use the same pan. Start with garlic cutting it super thin. Then add to the oil in the pan and close the slices closely to make sure they are not burned. Yes, I have done it many times. You will remove the garlic slices once golden and then add the bread crumbs to the same pan. I like this to add part of that residual garlic flavor to bread crumbs and means that you only need to wear a pan.
And as for the dressing, mix everything together by hand or in a small blender. Try and adjust as you want, the dressing is super indulgent if you add too much salt or because to the spy with a little more lemon.
How to serve this broccoli salad and store leftovers
I like to serve this broccoli César salad on a large floor, full of high with the fresh and covered parm with many of our crunchy ingredients. Sometimes and additional lemon juice and sprinkle salt from Hlakey’s salt is also a good addition. To make it more a complete meal, sometimes I will prepare a crispy tofu that makes this feel like a vegetarian version of a César chicken salad. But it is also equally delicious along with pizza or any favorite of the night of the grill.
The best part is that the leftovers of this salad last days. I have had it by hand in the refrigerator for up to five days and is perfect with a new tight lemon and salt. Keep reading for the recipe!
Description
An easy and fun turn in a classic César salad.
For dressing:
- 2 – 3 Olive oil
- 3 – 4 TAHINI TBSP
- 1 tablespoon miso
- 2 tablespoons Capers, chopped
- six o 1 lemon
- juice or 1 lemon
- 2 – 3 Champagne vinegar
- 2 tablespoons Honey
- Great pinch of black pepper and salt
For salad:
- 2 Broccoli bosses
- 3 – 4 Large garlic cloves, fine slices
- 1/2 cup PANKO PAN MIGAS
- Fresh grated parmesan
- Fresh choice herbs: chives, dill, etc.
- Prepare the dressing. Add all the ingredients to a bowl and beat until it is combined. Try and adjust to the preferred flavor. Store in an aircing container for up to 1 week.
- Prepare the broccoli. The broccoli and peeling the outer layer of the stems. Using a mandolin, finely cut the stems. Then, finely cut the flowers. Add 1 sliced broccoli head to a pan and sprinkle with olive oil and salt. Hot the oven at 400 degrees F and bake for about 15-20 minutes golden. Remove from the oven and reserve until you are ready to assemble.
- Prepare crunchy garlic and bread crumbs. In a stove tray, add approximately 2 tablespoons or olive oil and take to medium heat. Add the garlic sliced and cook until golden brown. This should only take a few minutes. Revolve occasionally to make sure the garlic is not burning. Once the garlic is golden, remove from the oil and place it in a paper towel to drain. Add bread crumbs to the pan and cook for a few minutes until golden brown. Remove from heat and reserve.
- Assemble the salad. Add the fresh and baked broccoli to a large bowl and add the desired amount of dressing. Mix to cover. GRADE Fresh Parmesan on the top, then add garlic and bread crumbs. Finish with fresh herbs, black pepper and scales salt. Enjoy!
