Grilled Broccoli Caesar Salad with Crispy Breadcrumbs

Close-up of a plated portion of charred grilled broccoli drizzled with Caesar dressing and topped with croutons and shaved Parmigiano, fork resting alongside on a dark blue plate.

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Grilled Broccoli Caesar Salad with Crispy Breadcrumbs

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.

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 4

Calories: 590kcal

Author: Nicole Gaffney

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.

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