Why You’ll Love This Recipe
- Healthy Twist: Swapping lettuce for broccoli adds a hearty crunch while providing extra nutrients.
- Savory and Creamy: The rich dressing made with mayo, Greek yogurt, and Parmigiano-Reggiano is creamy with just the right amount of tang.
- Crunchy Topping: The garlicky bran flakes topping adds an unexpected crispy element that’s both satisfying and flavorful.
- Flavor Development: This salad improves in flavor after marinating, so it’s ideal for making ahead of time.
Ingredients
For the Broccoli:
- 2 bunches broccoli (approximately 1 pound each) or 2 pounds broccoli florets
For the Dressing:
- ⅓ cup mayonnaise
- 3 tablespoons Greek yogurt
- ½ ounce Parmigiano-Reggiano cheese, freshly grated
- 1 tablespoon lemon juice
- Zest of 1 lemon
- ½ teaspoon garlic, minced
- ½ tablespoon extra-virgin olive oil
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon Dijon mustard
- ½ teaspoon anchovy paste
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup unflavored collagen or protein powder
For the Topping:
- ½ cup bran flakes, crushed
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon garlic, minced
- 1 ounce Parmigiano-Reggiano cheese, freshly grated
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Prepare the Dressing
- In a medium bowl, combine the mayonnaise, Greek yogurt, Parmigiano-Reggiano, lemon juice, lemon zest, minced garlic, extra-virgin olive oil, Worcestershire sauce, Dijon mustard, anchovy paste, salt, black pepper, cayenne, and collagen or protein powder. Whisk until smooth and homogeneous. Cover and refrigerate until ready to assemble.
2. Prepare the Broccoli
- Wash the broccoli thoroughly and pat it dry. Remove the florets from the stems, cutting them into small, bite-sized pieces for ease of eating.
- Place the broccoli florets in a large bowl.
3. Toss the Salad
- Pour the prepared dressing over the broccoli and toss until evenly coated. Set the salad aside to allow the flavors to meld together. If making ahead, refrigerate and marinate for a few hours for the best flavor.
4. Prepare the Topping
- Heat 1 teaspoon of olive oil in a small skillet over medium-low heat. Once the oil is shimmering, add the minced garlic and sauté until fragrant, about 1 minute, stirring regularly.
- Add the crushed bran flakes and a generous pinch of salt. Cook, stirring occasionally, until the cereal is evenly coated and crisped. Remove from heat and let cool slightly.
5. Assemble the Salad
- Arrange the dressed broccoli in a mound on a serving plate or in a large salad bowl.
- Top with freshly grated Parmigiano-Reggiano cheese and scatter the garlicky bran flake mixture over the salad.
6. Serve
- Serve the salad immediately, or refrigerate until ready to serve. The salad improves in flavor after marinating, making it great for meal prep or entertaining.
Notes
- Make-Ahead: This salad improves in flavor the longer it marinates, so it’s perfect for preparing in advance. Marinate for at least 1 hour for optimal flavor.
- Broccoli Tips: For a softer texture, you can blanch the broccoli florets briefly in boiling water before tossing with the dressing.
- Topping Variations: If you prefer, you can substitute the bran flakes with crushed croutons or toasted nuts for a different texture.
Storing and Reheating
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The dressing will continue to marinate the broccoli and improve in flavor.
- Reheating: This salad is best served cold or at room temperature, so there’s no need to reheat. Just give it a quick toss before serving.
FAQs
1. Can I make this salad vegan?
Yes! To make this salad vegan, substitute the mayonnaise with a vegan mayo, use a plant-based yogurt instead of Greek yogurt, and skip the Parmigiano-Reggiano cheese or use a vegan cheese alternative.
2. Can I substitute the anchovy paste?
Yes! If you prefer a non-fish version, you can omit the anchovy paste or substitute with a tablespoon of miso paste for added umami flavor.
3. Can I use a different type of green instead of broccoli?
You can substitute the broccoli with other greens such as kale, spinach, or arugula for a variation. However, broccoli gives this salad its unique texture and flavor.
4. Can I use a different topping instead of bran flakes?
If you don’t have bran flakes, you can use croutons, crushed crackers, or even roasted chickpeas for added crunch.
5. How can I make the salad spicier?
If you like heat, you can add a pinch of red pepper flakes or more cayenne pepper to the dressing for an extra spicy kick.
Conclusion
Brocc Mountain Super Caesar Salad is a fresh, savory, and crunchy salad that’s full of vibrant flavors. The combination of creamy dressing, tender broccoli, and garlicky bran flakes topping makes this salad a standout. It’s perfect as a side dish for any meal, but hearty enough to be enjoyed as a light main course. Whether you’re serving it for a family dinner, gathering, or meal prep, this salad is sure to impress! Try it today and enjoy a healthy and satisfying twist on the classic Caesar.
Brocc Mountain Super Caesar Salad: A Savory Twist on a Classic
- Total Time: 25 minutes
- Yield: 4 servings
Description
Brocc Mountain Super Caesar Salad is a hearty twist on the classic Caesar, featuring broccoli florets tossed in a creamy dressing made with Greek yogurt, Parmigiano-Reggiano, and anchovy paste. Topped with garlicky bran flakes, it offers a crunchy and savory kick that makes it both satisfying and flavorful.
Ingredients
For the Broccoli:
2 bunches broccoli (approximately 1 pound each) or 2 pounds broccoli florets
For the Dressing:
⅓ cup mayonnaise
3 tablespoons Greek yogurt
½ ounce Parmigiano-Reggiano cheese, freshly grated
1 tablespoon lemon juice
Zest of 1 lemon
½ teaspoon garlic, minced
½ tablespoon extra-virgin olive oil
1 teaspoon Worcestershire sauce
¾ teaspoon Dijon mustard
½ teaspoon anchovy paste
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
¼ cup unflavored collagen or protein powder
For the Topping:
½ cup bran flakes, crushed
1 teaspoon extra-virgin olive oil
1 teaspoon garlic, minced
1 ounce Parmigiano-Reggiano cheese, freshly grated
Instructions
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, Greek yogurt, Parmigiano-Reggiano, lemon juice, lemon zest, minced garlic, extra-virgin olive oil, Worcestershire sauce, Dijon mustard, anchovy paste, salt, black pepper, cayenne, and collagen or protein powder. Whisk until smooth and homogeneous. Cover and refrigerate until ready to assemble.
- Prepare the Broccoli: Wash the broccoli thoroughly and pat it dry. Remove the florets from the stems, cutting them into small, bite-sized pieces. Place the broccoli florets in a large bowl.
- Toss the Salad: Pour the prepared dressing over the broccoli and toss until evenly coated. Set the salad aside to allow the flavors to meld together. If making ahead, refrigerate and marinate for a few hours for the best flavor.
- Prepare the Topping: Heat 1 teaspoon of olive oil in a small skillet over medium-low heat. Once the oil is shimmering, add the minced garlic and sauté until fragrant, about 1 minute. Add the crushed bran flakes and a generous pinch of salt. Cook, stirring occasionally, until the cereal is evenly coated and crisped. Remove from heat and let cool slightly.
- Assemble the Salad: Arrange the dressed broccoli in a mound on a serving plate or in a large salad bowl. Top with freshly grated Parmigiano-Reggiano cheese and scatter the garlicky bran flake mixture over the salad.
- Serve: Serve the salad immediately, or refrigerate until ready to serve. The salad improves in flavor after marinating, making it great for meal prep or entertaining.
Notes
Make-Ahead: This salad improves in flavor the longer it marinates, so it’s perfect for preparing in advance. Marinate for at least 1 hour for optimal flavor.
Broccoli Tips: For a softer texture, you can blanch the broccoli florets briefly in boiling water before tossing with the dressing.
Topping Variations: If you prefer, you can substitute the bran flakes with crushed croutons or toasted nuts for a different texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
