greens + radicchio, cabot alpine, herb crumble, our caesar dressing. small

Toss broccoli florets with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper until evenly coated. Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot (about 3–4 minutes). Add broccoli in a single layer and let cook, undisturbed, 2–3 minutes until edges char. Stir or shake pan to brown other sides, cook an additional 2 minutes until crisp-tender and charred in spots. Remove to a plate to cool slightly.

Prepare and char

In the same skillet over medium heat melt 1 teaspoon butter. Add 1/4 cup panko and toast, stirring frequently, 2–3 minutes until golden and fragrant. Remove from heat, stir in 1 tablespoon chopped parsley, 1/2 tsp lemon zest, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Let cool — crumbs should be crisp.

Toast and combine

In a small bowl combine 2 tablespoons mayonnaise, 1/2 tsp anchovy paste, 1 tablespoon lemon juice, 1/2 tsp minced garlic, 1/2 tsp Dijon, 1/4 tsp Worcestershire, and 1 tablespoon grated Parmesan. Whisk while slowly drizzling in 1 teaspoon olive oil until smooth. Season with 1/16–1/8 tsp salt and 1/16 tsp freshly ground black pepper to taste. Taste and adjust acidity or salt as needed.

Whisk dressing

Place 2 cups mixed greens and 1/2 cup thinly sliced radicchio in a medium bowl. Add the warm charred broccoli on top (arrange for visual contrast). Drizzle the Caesar dressing over the greens and broccoli — start with about half the dressing and toss gently; add more if desired to coat lightly.

Sprinkle 1/4 cup shaved Cabot Alpine cheese over the dressed salad, then scatter the herb crumble evenly on top for crunch.

Finish with an optional extra grind of black pepper and a small squeeze of lemon if desired. Serve immediately while broccoli and crumbs are still warm to retain contrast between warm elements and cool greens.

mixed greens (baby romaine, baby kale)

radicchio, thinly sliced

broccoli florets (bite-sized)

olive oil

salt

black pepper, freshly ground

Cabot Alpine cheese, shaved or grated

panko breadcrumbs

unsalted butter

fresh parsley, finely chopped

lemon zest

black pepper

mayonnaise (or blended egg emulsion)

anchovy paste

fresh lemon juice

garlic, minced

Dijon mustard

Worcestershire sauce

grated Parmesan cheese

freshly ground black pepper

Charred Broccoli Caesar

Make Charred Broccoli Caesar Recipe in just 20m. greens + radicchio, cabot alpine, herb crumble, our caesar dressing. small

Charred Broccoli Caesar Recipe

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