Broccoli Caesar Recipe
Madras Curry-Charred Broccoli with Tamarind Caesar Dressing, Naan Croutons, and 36-Month Aged Parmigiano Reggiano
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Ingredients
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Charred Broccoli
Tamarind Caesar Dressing
Naan Croutons
Finishing & Garnish
Method
Charred Broccoli
- 1
Prepare Broccoli
Trim the broccoli crowns into large florets (bite to medium-bite size). Pat dry thoroughly so they char instead of steam.
- 2
Season
In a large bowl, toss the florets with 2 tbsp neutral oil, 1 tsp madras curry powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper until evenly coated.
- 3
Char
Heat a large cast-iron skillet or heavy-bottomed sauté pan over high heat until smoking hot (about 4–5 minutes). Add the broccoli in a single layer (work in batches if needed) and let cook without stirring for 2–3 minutes to achieve a deep char. Toss and continue to cook 2–3 minutes more until tender-crisp and well charred. Alternatively, broil on a sheet tray 6 inches from the element for 6–8 minutes, turning once.
- 4
Finish
Transfer charred broccoli to a plate and let rest 2 minutes. Squeeze a little lemon over if desired before plating.
Tamarind Caesar Dressing
- 5
Dilute Tamarind
In a small bowl whisk together 2 tbsp tamarind concentrate and 2 tbsp warm water until smooth and pourable.
- 6
Emulsify Base
In a medium bowl, combine 1 egg yolk, 1 tsp Dijon mustard, minced garlic, and the minced anchovies. Whisk until combined.
- 7
Add Tamarind & Flavorings
Whisk in the diluted tamarind, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper.
- 8
Slowly Incorporate Oil
Very slowly drizzle in 6 tbsp olive oil while whisking constantly to create a thick emulsion similar to a traditional Caesar. If dressing becomes too thick, whisk in a teaspoon of warm water at a time until desired consistency is reached.
- 9
Finish with Cheese
Fold in 1/2 cup finely grated 36-month Parmigiano Reggiano. Taste and adjust seasoning—add a pinch more salt, lemon, or tamarind if you want brighter acidity or more tang.
Naan Croutons
- 10
- 11
Bake
Spread the naan pieces on a rimmed baking sheet in a single layer. Bake for 8–12 minutes, tossing once halfway, until golden and crisp. Remove and let cool—croutons will crisp further as they cool.
Assembly & Finish
- 12
Toss Broccoli with Dressing
Place charred broccoli in a large bowl, drizzle 3–4 tbsp of the tamarind Caesar dressing over it, and toss gently to coat. Add more dressing to taste but avoid saturating; you want glossy coverage.
- 13
Add Croutons & Cheese
Scatter the naan croutons over the dressed broccoli. Sprinkle 1/4 cup shaved 36-month Parmigiano Reggiano and 1 tsp toasted sesame seeds (if using) on top.
- 14
Plate & Serve
Transfer to serving plates, finish with a light drizzle (about 1 tsp) of extra virgin olive oil and a lemon wedge on the side. Serve immediately so croutons remain crisp.