Broccoli Caesar Salad

5 from 1 vote

Vegetarian Broccoli Caesar Salad with big flavor and lots of crispy croutons. The creamy Greek Yogurt Caesar Dressing adds protein—and is made without anchovies, egg, or mayo. Ready in 15 minutes. A healthy make-ahead side or easy base for a heartier meal. (Vegan & Gluten Free options.)

Prep Time13

Cook Time2

Total Time15

Servings:

Author: Bri Beaudoin

Ingredients

6 cups chopped broccoli florets (see note 1)
2 cups croutons (homemade recommended, see note 2)

Greek Yogurt Caesar Dressing

½ cup plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely grated Parmesan cheese (more for serving, see note 3)
1 tablespoon extra virgin olive oil
1 clove finely grated garlic (see note 4)
2 teaspoons chopped capers (drained from brine)
1 teaspoon dijon mustard
½ teaspoon fine sea salt (more to taste)
½ teaspoon freshly cracked black pepper (more to taste)

US Customary - Metric

Instructions

Blanch broccoli: Fill a large bowl with ice water; and set a strainer aside. Bring a medium pot of heavily salted water to boil. Add 6 cups chopped broccoli florets, cook until bright green and pleasantly crisp, 1 to 2 minutes (don't overcook). Immediately transfer broccoli to ice water, until cool, about 2 minutes. Drain well and pat dry with a clean kitchen towel.
Make Caesar Dressing: In a large bowl, whisk together ½ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons finely grated Parmesan cheese, 1 tablespoon extra virgin olive oil, 1 clove finely grated garlic, 2 teaspoons chopped capers, 1 teaspoon dijon mustard, ½ teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper.
Combine: Add broccoli to the bowl of dressing and toss well to coat. Add 2 cups croutons, then toss again (see note 5). Finish with Parmesan cheese, salt and pepper, to taste.

Notes

Broccoli: Cut florets into small bite-sized pieces. You can save the leftover broccoli stems to make Air Fryer Broccoli Fries.
Croutons: I recommend homemade croutons, but you can substitute store-bought. To make the croutons featured—make my Air Fryer Croutons recipe, but tear the bread instead of cutting it. Then, oven bake at 350℉ (177℃) or air fry as directed at 325℉ (163℃). For a Gluten-Free option, use gluten free bread or croutons.
Parmesan Cheese: You'll want finely grated cheese, so it melds into the caesar dressing. For extra garnish, you can either finely grate it (with a microplane) or use a vegetable peeler to shave rustic parmesan petals on top. If you need vegetarian-friendly Parmesan, look for one made with "microbial enzymes" rather than "rennet". Or substitute with another hard Italian cheese, like Asiago.
Garlic: I recommend using a microplane or garlic press (rather than mincing). This allows the raw garlic to better meld into the dressing. If you're very sensitivity to raw garlic, you could substitute garlic powder (to taste) for milder flavor.
Make Ahead Tip: If making in advance, keep the croutons out and add just before serving. You can go ahead and toss the broccoli and dressing together—it keeps for about 3 days in the fridge.
Vegan Option: Substitute the Greek Yogurt Caesar Dressing with the delicious Vegan Caesar Dressing (page 294) from my cookbook. People never guess it's vegan!
The Greek Yogurt Caesar Dressing is from my cookbook, Evergreen Kitchen (Penguin Random House 2022), lightly adapted for the purposes of this recipe.

Nutrition