Crispy Broccoli with Tangy Caesar Dressing

Ingredients

Estimated total cost: €5.36 · €1.34/serving

• 2 oil-packed anchovy fillets, for added umami flavor (optional)Est. price €0.40–€0.80
• 1 garlic clove, thinly sliced (mince for a stronger taste)Est. price €0.05–€0.15
• 1/4 cup freshly squeezed lemon juice (strain to remove any pulp)Est. price €0.10–€0.25
• 2 tsp. Dijon mustard (use whole grain mustard for added texture)Est. price €0.08–€0.18
• Kosher salt, to tasteEst. price €0.01–€0.03
• 1 large egg yolk or 2 Tbsp. mayonnaise (ensure egg is at room temperature for better emulsification)Est. price €0.15–€0.30
• 1/2 cup premium extra-virgin olive oil (look for cold-pressed for maximum flavor)Est. price €1.50–€3.00
• 3 Tbsp. grated Parmesan cheese, plus more shaved for serving (use freshly grated for best results)Est. price €0.30–€0.60
• 2 medium heads of broccoli, approximately 1 1/2 lb. (cut into florets for even cooking)Est. price €2.50–€4.50
• 1/4 head of savoy or Napa cabbage, thinly sliced (remove tough ribs before slicing)Est. price €0.24–€0.36

Steps

1. 1

   Begin by crushing anchovies and garlic together using the flat side of a chef's knife until they form a smooth paste on a cutting board. Move the paste into a spacious bowl, then blend in lemon juice, mustard, and a generous pinch of salt. Introduce the egg yolk (or mayonnaise) and whisk vigorously until you achieve a smooth consistency. Slowly pour in the oil while continuously whisking to create an emulsion. Finally, incorporate 3 tablespoons of grated Parmesan cheese by whisking it into the mixture.

2. 2

   Begin by removing the tough ends from the broccoli stems while trying to keep as much of the stem intact. If needed, peel thick stems to reveal the tender inner cores. Separate the florets from the main stem as close to the dark green flowers as possible, then break them into small, bite-sized pieces. Place these in a bowl with the dressing. Next, thinly slice the stems starting from where they connect with the florets and add them to the bowl. Proceed by thinly slicing about 2 cups of cabbage crosswise and adding it to the same bowl as broccoli. Mix everything together until both broccoli and cabbage are well combined and evenly coated with dressing. Season with salt and allow it to rest for 10 minutes before serving.

3. 3

   Finish the salad by sprinkling shaved Parmesan on top, adding a touch of lemon zest, and seasoning with a few generous twists of freshly ground pepper.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Caesar dressing is a classic Italian-American creation, believed to have been invented by Caesar Cardini in the 1920s. The use of Parmesan cheese and anchovies in the dressing adds depth of flavor and umami, reflecting Italian culinary influences.

• Seasonal note

  Broccoli is in season during the fall, making it a great choice for this dish. Citrus fruits like lemons are also available during the winter, complementing the flavors of the Caesar dressing.

• Health note

  This dish is a nutritious option, providing a good amount of fiber, vitamins A, C, and K. The broccoli and cabbage offer antioxidants and anti-inflammatory properties, while the olive oil contributes healthy fats.