Back in late August I shared about how much we love a great Caesar salad around our house, though we struggled for years to find a dressing recipe we truly loved and could make at home without an advanced food degree or pestering our friend Chef Libby to work her magic.
Though not a new concept, we’ve been making this Broccoli Caesar as often as a traditional Caesar of late; the cruciferous crunch is delicious, especially when topped with this Homemade Caesar Dressing with Avocado Oil Mayo you’ve prepped in your own kitchen.
The shaved Parmesan is always a great touch – that nutty, salty Parmesan flavor is essential in our book, and the toasted walnuts will make you forget there’s not a crouton in sight…
One recipe Homemade Caesar Dressing with Avocado Oil Mayo
2 medium to large heads of broccoli
1/4 head Napa cabbage (more to taste)
Good salt to tasteShaved Parmesan
Fresh lemon zest
Freshly ground (coarse) or cracked black pepperOptional: Toasted Walnuts
Trim any rough, darkened ends from the broccoli stems, and remove the florets as close to the dark green flower buds as you can, then trim or break into bite-sized segments, placing in a large bowl. Now slice the stems into thin rounds, starting with narrow stalks that held the florets.
When trimmed down to the main stems, peel the tougher outer layers off, exposing the more tender inner cores, then slice crosswise into narrow discs and add to the florets.
Slice thinly/shred the cabbage (add more if you like) and stir into the broccoli pieces.
Now pour the dressing over, salt to taste, stir to coat, and let rest in the fridge for 10-15 minutes.
When ready to serve, stir once more, topped with shaved Parmesan, the lemon zest, and the pepper. Add toasted walnuts if desired.
Enjoy.
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