Warm Broccoli Caesar Salad is a comforting twist on the classic Caesar, replacing cold romaine with lightly sautéed or roasted broccoli. Tossed in a garlicky, creamy Caesar dressing with crunchy croutons and shaved parmesan, it’s hearty enough to serve as a main or a standout side dish.
Origin Warm Broccoli Caesar Salad
Caesar salad originated in Tijuana, Mexico, by Italian-American chef Caesar Cardini. This warm version with broccoli likely came about through modern culinary reinvention, focusing on heartier vegetables and warm elements for seasonal comfort.
What I Love About This Recipe
I love how this version keeps the bold Caesar flavor but adds more texture and warmth. Roasted broccoli becomes slightly crispy, soaking in the creamy dressing while still keeping its bite. It’s a perfect balance of indulgence and health. Whether it’s a cozy weeknight dinner or a party side, this dish always shines. And those parmesan shavings melting ever so slightly? Just wow.
Also Read : Garlic Roasted Broccolini
Warm Broccoli Caesar Salad
Course: Salad4
servings15
minutes35
minutes252
kcalIngredients
1 large head of broccoli, cut into florets
1 tbsp olive oil
Salt and pepper to taste
½ cup croutons
¼ cup shaved or grated parmesan
For the Caesar Dressing:
1 small garlic clove, minced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 anchovy fillets, mashed (optional)
1 egg yolk (or 1 tbsp mayonnaise for a shortcut)
2 tbsp lemon juice
⅓ cup olive oil
Salt and pepper to taste
Directions
- oss the broccoli with olive oil, salt, and pepper.
- Roast at 425°F (220°C) for 15–20 minutes or sauté until just tender and slightly charred.
- In a bowl, whisk all dressing ingredients until smooth and emulsified.
- Toss the warm broccoli with Caesar dressing until well coated.
- Add croutons and sprinkle parmesan over the top.
- Serve warm with extra lemon wedges, if desired.
Notes
- Add a poached or soft-boiled egg for a protein boost.
- Want a vegetarian version? Skip anchovies and use extra Dijon and capers.
