Roasted Broccoli Caesar Dill Pickle (Print Version)
Broccoli, tangy croutons, creamy Caesar dressing, and fresh herbs make a vibrant, satisfying salad.
# Components:
→ Roasted Broccoli
01 - 1 large head of broccoli, cut into florets (approximately 500 g)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Dill Pickle Croutons
05 - 2 cups day-old sourdough bread, cut into 1-inch cubes (about 120 g)
06 - 2 tablespoons unsalted butter, melted
07 - 2 tablespoons dill pickle brine
08 - 2 tablespoons finely chopped dill pickle
09 - 1 tablespoon fresh dill, chopped
10 - 1/4 teaspoon garlic powder
11 - Pinch of salt
→ Caesar Dressing
12 - 1/2 cup mayonnaise (120 ml)
13 - 2 tablespoons freshly grated Parmesan cheese
14 - 1 tablespoon fresh lemon juice
15 - 2 teaspoons Dijon mustard
16 - 1 small garlic clove, finely grated
17 - 1 teaspoon Worcestershire sauce
18 - 1/2 teaspoon anchovy paste (optional)
19 - 1/4 teaspoon black pepper
→ Salad Assembly
20 - 1/4 cup freshly grated Parmesan cheese
21 - 2 tablespoons fresh dill, chopped
22 - Lemon wedges, for serving
# Preparation Steps:
01 - Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper for easy cleanup.
02 - In a bowl, toss broccoli florets with olive oil, kosher salt, and black pepper until evenly coated. Spread the seasoned broccoli in a single layer on one prepared baking sheet. Roast for 20 to 25 minutes, turning halfway through, until the florets are tender and have developed golden-brown, roasted edges.
03 - While the broccoli roasts, prepare the croutons. In a large mixing bowl, combine the melted butter, dill pickle brine, finely chopped dill pickle, fresh dill, garlic powder, and a pinch of salt. Stir well to incorporate the flavors.
04 - Add the sourdough bread cubes to the seasoned mixture and toss gently until all pieces are uniformly coated. Spread the bread cubes in a single layer on the second prepared baking sheet. Bake for 10 to 12 minutes, stirring once, until the croutons are golden brown and delightfully crisp. Allow them to cool completely.
05 - In a separate bowl, whisk together the mayonnaise, grated Parmesan cheese, fresh lemon juice, Dijon mustard, finely grated garlic, Worcestershire sauce, anchovy paste (if using), and black pepper until the dressing is smooth and well combined.
06 - In a large serving bowl, combine the roasted broccoli florets, half of the prepared croutons, half of the grated Parmesan cheese, and half of the chopped fresh dill. Drizzle with the Caesar dressing.
07 - Gently toss the salad ingredients to ensure everything is lightly coated with the dressing. Transfer the dressed salad to a serving platter. Garnish with the remaining croutons, Parmesan cheese, and fresh dill. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Ready in just 45 minutes
- Makes vegetables the star without sacrificing flavor
- Perfect balance of creamy dressing with crunchy elements
- Easily customizable for dietary preferences
02 -
- High in vitamins K and C from broccoli
- Makes a substantial vegetarian main dish or perfect side for grilled proteins
- Can be prepared partially in advance for quick assembly
- Offers surprising depth of flavor from simple ingredients
03 -
- For maximum crispiness, make sure your broccoli is completely dry before roasting. Any moisture will create steam and prevent proper caramelization. After washing, pat thoroughly with paper towels or use a salad spinner.
- The dressing can be adjusted to your preference. For a thinner consistency, add a tablespoon of water or extra lemon juice. For more anchovy flavor without increasing fishiness, add a splash of fish sauce.
- When making the croutons, slightly stale bread works best as it absorbs flavors while maintaining structure. If your bread is too fresh, cut it into cubes and let it sit uncovered for a few hours before proceeding with the recipe.