Grilled Broccoli Caesar Salad
This grilled broccoli Caesar salad is a hearty, smoky twist on the classic, with thick slabs of broccoli that become tender in the center with salty, crispy edges. It's topped with a punchy, creamy homemade Caesar dressing, crunchy rustic breadcrumbs, and nutty Parmigiano. Served warm or at room temperature, this easy grilled broccoli salad makes an impressive side dish or starter for any meal.
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Why This Recipe Works
- A fresh take on Caesar salad that swaps romaine for grilled broccoli.
- Smoky, charred broccoli pairs beautifully with creamy Caesar dressing, nutty Parmigiano, and crisp homemade breadcrumbs.
- Replaces raw egg yolk with mayo without sacrificing classic Caesar flavor.
- Cutting the broccoli into thick slabs creates a tender, hearty base with thin florets that get nice and crisp on the grill.
- Dressing the broccoli while still warm helps it soak up more flavor.
- Excellent served warm or at room temperature, with several components that can be prepped in advance.
Grilled Broccoli Makes a Great Caesar Salad
We're big Caesar salad lovers in my house, and I'm always experimenting with new ways to make it.
While my classic Caesar salad will always be our number one, this grilled broccoli version has quickly become another favorite. For this recipe, I make the dressing a little differently to keep things simple without sacrificing that classic Caesar flavor.
Charred broccoli holds up particularly well to the Caesar treatment. It's hearty and meaty enough to stand up to the bold Caesar dressing, crunchy croutons and nutty cheese. Plus, it has tons of nooks and crannies for the dressing to seep into.
What Makes a Great Caesar Dressing
The dressing ingredients remain nearly identical to my other Caesar salad recipes, including garlic, anchovies, Dijon mustard, lemon juice, Worcestershire sauce, and light olive oil, but I streamline it a bit for this recipe.
I use mayonnaise instead of an egg yolk for ease and convenience, and I blend it with an immersion blender so the dressing gets nice and smooth and creamy.
You can make the dressing in a food processor, countertop blender, or whisk it by hand, but I prefer using an immersion blender. Add everything directly to a mason jar and blend, then cover and refrigerate it if you're not using it right away. The blender attachment is the only extra piece to wash.
I insist on adding anchovies to Caesar salad, and I often add extra because we love them! But for those who just can't do anchovies, you can substitute capers instead.
How to Cut Broccoli for Grilling
How you cut the broccoli is important for grilling so that it stays intact and doesn't fall through the grates. Trim the stem end, then slice the whole thing vertically, from the florets through the stem, into 1-inch thick slabs.
The stems will hold the pieces together and give you more surface area for charring. Some florets will fall off and that's ok! Grill them in a perforated tray or just save them for another use.
How to Tell When Grilled Broccoli is Done
Since broccoli is so meaty and these slabs are fairly thick, they will take several minutes to get tender, which gives them plenty of time to get nice and charred. Don't be afraid of letting them get color. It only adds to the robust flavor.
Keep the grill temperature at about medium to medium-high so the florets don't burn before the centers are tender. Use a fork to pierce the center of the stems, and if it goes through without much resistance, they're done.
This recipe uses crisped breadcrumbs instead of traditional homemade croutons so they nestle into the nooks and crannies and almost coat the broccoli in a crispy crust.
I love using homemade breadcrumbs made from leftover stale bread so there's a variety of bigger and smaller pieces. If you don't have any day-old bread lying around, panko breadcrumbs work well too.
Dress the broccoli while it's still warm so it absorbs some of the dressing and the flavors meld together. I use about half to ¾ of the dressing and keep the rest on the side so people can add extra if they like.
Finish with the croutons and then use a vegetable peeler to shave thin pieces of Parmigiano Reggiano over the top. You can grate it if you want, but I love the big dramatic shards.
This broccoli salad is delicious served warm or at room temperature, so it's great for entertaining. You can make all of the different elements in advance and then dress and finish it right before serving!
Want more yummy broccoli recipes? Try this simple pasta con broccoli, this light cream of broccoli soup, or this buttery restaurant-style shrimp and broccoli pasta.
Ingredients For Broccoli Caesar Salad
Broccoli - Use two heads of broccoli cut into large slabs or slices, leaving the thick stems attached so they hold up nicely on the grill.
Breadcrumbs - I love to use coarse fresh breadcrumbs from a stale rustic Italian or sourdough bread, torn into small, irregular pieces. They give the most amazingly crunchy texture and absorb the dressing so well. Substitute panko breadcrumbs if stale bread is not available.
Olive oil - Use a light olive oil or neutral oil for the dressing since extra virgin olive oil can be too strong. You can add a little bit of olive oil to replace some of the neutral oil to enhance the flavor, but I do not recommend using a very bold olive oil for all of it.
Anchovies - Good-quality anchovies are essential! I love the brand Fish Wife. They're incredible and make all the difference. If you really don't want to use anchovies, you can substitute a teaspoon or two of capers.
Dijon Mustard - Use any good-quality Dijon, such as Grey Poupon. Make sure it's Dijon. Do not substitute another mustard variety.
Mayonnaise - Caesar salad usually has raw egg yolks. In this case I use mayo for ease and convenience. Use a good-quality mayonnaise such as Hellmann's or replace with an egg yolk if you wish!
Parmigiano - Use a good-quality Parmigiano Reggiano or Grana Padano. This guide to Italian cheeses gives more detail on selecting high-quality options!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Gas or charcoal grill
- Grill pan
- Oven
- Baking sheet
- Immersion blender or food processor
- Tongs
How to Make Grilled Broccoli Caesar Salad
- Preheat the oven to 350°F. Toss the breadcrumbs with 2 tablespoons of oil, the garlic powder, and a pinch of salt.
- Spread on a baking sheet and bake until golden brown and crisp, about 10-15 minutes, stirring once or twice. Alternatively, you can toast them in a skillet over medium heat until crisp and golden.
Pro Tip: If your breadcrumbs seem to be browning unevenly in the oven, give the pan a shake halfway through to move them around.
- While the breadcrumbs toast, make the dressing. Combine the anchovies, garlic, Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, 2 tablespoons of oil, salt, and pepper in a blender. Blend until completely smooth.
- Heat a grill or grill pan to medium-high heat. Rub the broccoli all over with the remaining 2 tablespoons of oil and season with salt and pepper on both sides.
- Grill, turning occasionally, until charred in spots and tender-crisp, about 10 minutes. Transfer to a large serving platter or individual plates.
Pro Tip: If the broccoli is browning before the stems are tender, move it to a cooler part of the grill and close the lid for a few minutes to finish cooking through. Pierce with a fork to make sure it's tender before removing.
- Drizzle generously all over with the Caesar dressing, then scatter the toasted breadcrumbs and shaved Parmigiano over top. Finish with plenty of freshly cracked black pepper and serve immediately.
Tips for the Best Grilled Broccoli Caesar
- While slicing the broccoli into slabs, some florets will fall off and that's ok! Grill them along with the others or save them for another use.
- Fresh breadcrumbs give you bigger, irregular crunchy pieces that work especially well here, but panko works well too, just with a slightly different texture.
- Dress the broccoli while it's still warm so the dressing clings to and absorbs into the florets.
- Add the breadcrumbs just before serving so they stay crisp rather than absorbing the dressing and turning soggy.
Broccoli Salad Variations
- Anchovies are classic in Caesar dressing and will not make it taste fishy, but if you're very opposed, replace them with 2 teaspoons of capers and a little extra Worcestershire sauce.
- Lightly grill some romaine lettuce hearts, sliced in half and serve them instead of or along with the broccoli.
- Add some crispy roasted chickpeas on top for a more substantial salad.
- Add grilled chicken for a complete meal.
- Finish with some finely chopped fresh herbs like parsley, thyme, or chives.
How to Serve Broccoli Caesar Salad
This charred broccoli salad makes a hearty starter or side with any of your favorite dishes.
I love it next to a buttery grilled ribeye steak, citrus-herb marinated grilled shrimp, or a simple grilled tuna steak with lemon caper sauce.
For a vegetarian option, try it with a hearty wild mushroom risotto or a comforting homemade grandma pizza.
How to Store and Reheat Grilled Broccoli Salad
This grilled broccoli Caesar salad should be consumed immediately after making for best results, but any leftovers can be stored in an airtight container for 1 day.
If possible, the broccoli should be stored separately from the breadcrumbs and dressing for the best texture.
Any leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Leftover breadcrumbs should be kept at room temperature in an airtight container so they stay crisp. Stored well, they can last for up to a few weeks. If they become stale, crisp them back up in a low oven for a few minutes.
FAQs
Yes! You can grill the broccoli using a grill pan on the stove if you don't have access to an outdoor grill. Keep the heat at medium and cook, turning occasionally, until charred in spots and tender-crisp, about 10 minutes.
No. Frozen broccoli has too much moisture and won't grill properly. It also comes already cut into florets so you can't get those thick slabs.
You can make the breadcrumbs and the dressing up to 3 days in advance. You can also grill the broccoli and shave the cheese a few hours ahead, but only assemble the salad right before serving.
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Grilled Broccoli Caesar Salad with Crispy Breadcrumbs
Ingredients
- 1 ½ cups breadcrumbs coarse and fresh from a rustic Italian bread or sourdough shredded into tiny irregular pieces, or panko
- 6 tablespoons light olive oil or neutral oil, divided
- 1 teaspoon garlic powder
- kosher salt and freshly cracked black pepper to taste
- 2-4 anchovy fillets oil-packed, depending on preference
- 2 cloves garlic
- 2 teaspoons Dijon mustard
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon Worcestershire sauce
- 3 tablespoons mayonnaise
- 2 heads broccoli about 1 ½ lbs, cut into large slices about ¾-1 inch thick with stems attached
- 2 ounces Parmigiano Reggiano thinly shaved with a vegetable peeler or finely grated
Instructions
- Preheat the oven to 350°F. Toss the breadcrumbs with 2 tablespoons of oil, the garlic powder and a pinch of salt.1 ½ cups breadcrumbs, 6 tablespoons light olive oil , 1 teaspoon garlic powder
- Spread on a baking sheet and bake until golden brown and crisp, about 10-15 minutes, stirring once or twice. Alternatively, you can toast them in a skillet over medium heat until crisp and golden.
- While the breadcrumbs toast, make the dressing. Combine the anchovies, garlic cloves, Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, 2 tablespoons of oil, salt, and pepper in a blender. Blend until completely smooth.2-4 anchovy fillets, 2 cloves garlic, 2 teaspoons Dijon mustard, 3 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, 3 tablespoons mayonnaise, kosher salt and freshly cracked black pepper
- Heat a grill or grill pan to medium-high heat. Rub the broccoli all over with the remaining 2 tablespoons of oil and season with salt and pepper on both sides.2 heads broccoli, kosher salt and freshly cracked black pepper
- Grill, turning occasionally, until charred in spots and tender-crisp, about 10 minutes. Transfer to a large serving platter or individual plates.
- Drizzle generously all over with the Caesar dressing, then scatter the toasted breadcrumbs and shaved Parmigiano over top. Finish with plenty of freshly cracked black pepper and serve immediately.2 ounces Parmigiano Reggiano
Notes
- If your breadcrumbs seem to be browning unevenly in the oven, give the pan a shake halfway through to move them around.
- If the broccoli is browning before the stems are tender, move it to a cooler part of the grill and close the lid for a few minutes to finish cooking through. Pierce with a fork to make sure it's tender before removing.
- While slicing the broccoli into slabs, some florets will fall off and that's ok! Grill them along with the others or save them for another use.
- Fresh breadcrumbs give you bigger, irregular crunchy pieces that work especially well here, but panko works well too, just with a slightly different texture.
- Dress the broccoli while it's still warm so the dressing clings to and absorbs into the florets.
- Add the breadcrumbs just before serving so they stay crisp rather than absorbing the dressing and turning soggy.
