Roasted broccoli Caesar-style salad recipe
Created by The Tesco Recipes team
Get ready for this easygoing twist on a classic that brings together the goodness of broccoli, crunchy ciabatta croutons, and a zesty homemade dressing.
See method- Serves 4
- Takes 25 mins plus cooling
- 444 calories / serving
Ingredients
- 1 large loose head broccoli, cut into florets (about 650g)
- 3 tbsp olive oil
- 2 ciabatta bread rolls, torn
- 1 romaine lettuce, shredded
- 400g tin butter beans, drained and rinsed
- 2 tbsp capers, rinsed and chopped
- 10g Parmesan or vegetarian hard cheese shavings (optional)
For the dressing
- ½ lemon, zested and juiced (you need 2 tbsp)
- 1 small garlic clove, crushed
- ½ tbsp Dijon mustard
- 175g natural yogurt
- 20g Parmesan or vegetarian hard cheese, finely grated
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Shop ingredientsEach serving contains
- Energy
- 1855kJ 444.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 1.4g
- Sugars
- 9g
of the Reference intake
Carbohydrate 38.2gProtein 22.9gFibre 13.1g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the broccoli with 2 tbsp oil, season well and add to a large roasting tray. Roast for 15 mins or until tender and beginning to char at the edges. Set aside to cool.
- Meanwhile, toss the torn ciabatta with the remaining oil; season and add to a roasting tray. Bake for the last 8-10 mins of the broccoli roasting time until pale golden and crunchy.
- For the dressing, whisk all the ingredients with 1 tbsp water in a small bowl. Season to taste with black pepper.
- Once cool, toss the charred broccoli, lettuce, butter beans and capers on a large serving platter. Scatter over the ciabatta croutons, drizzle over the dressing and top with the Parmesan shavings to serve, if you like.
- Tip: For packed lunches, keep the dressing separate from the salad. Add just before serving to avoid the leaves wilting.
- See more Salad recipes
