Charred Broccoli Caesar Recipe

Prepare and char

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.

Toast and combine

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.

Whisk dressing

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.

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.