
This broccoli Caesar salad is a fast, flavor-packed side dish made with tender broccoli, a creamy anchovy-Parmesan dressing, and crunchy crostini. It delivers all the bold, savory character of a classic Caesar in a lighter, fresher format.
Make the dressing by crushing the garlic and anchovies into a smooth paste. Transfer to a small bowl, then whisk in the olive oil, mayonnaise, lemon juice, grated Parmesan, and Dijon mustard until well combined.
Bring a pan of salted water to a boil. Cook the broccoli for 3 to 4 minutes, until just tender but still bright green, then drain well.
Divide the warm broccoli among four plates and spoon over the dressing. Scatter with crushed crostini, finish with a little extra olive oil and Parmesan if desired, and serve right away.
Tenderstem broccoli or broccolini works best here, but regular broccoli florets can be used instead. Do not overcook the broccoli or it will lose its bright color and texture. Leftover dressing can be refrigerated for up to 2 days.




