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Roasted Broccoli Salad with Miso Caesar Dressing

Delicious Roasted Broccoli Salad with Miso Caesar Dressing

A hearty Roasted Broccoli Salad with Miso-Caesar Dressing, featuring crispy bacon and umami flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Broccoli florets Substitution: Cauliflower can be used for a different flavor profile.
  • 4 oz Raw uncured bacon Substitution: Use pancetta for a similar taste or roasted cashews for a vegetarian option.
  • 2 medium Shallots Substitution: Red onion can be used for a sharper taste.
  • 2 tbsp Extra-virgin olive oil
  • to taste Salt
  • to taste Black pepper
  • 1 cup Panko breadcrumbs
  • 1 cup Freshly grated Pecorino Romano or Parmigiano Reggiano cheese Note: Can be omitted for a dairy-free version.
For the Miso-Caesar Dressing
  • 1/2 cup Mayonnaise Substitution: Use avocado oil mayo for a healthier option.
  • 2 tbsp Fresh lemon juice
  • 2 tbsp White miso paste Substitution: Soy sauce can be used in smaller amounts.
  • 1 tbsp Anchovy paste (or finely chopped capers)
  • 1 tbsp Worcestershire sauce (or tamari)
  • 1 clove Garlic

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F (220°C). This high temperature will help caramelize the broccoli, achieving a lovely crisp-tender texture.
  2. Arrange the broccoli florets and diced bacon on a large rimmed baking sheet. Scatter shallots over the bacon and toss the broccoli with extra-virgin olive oil, seasoning it generously with salt and black pepper.
  3. Roast for 30 minutes, stirring after 20 minutes. You want the broccoli to be crisp-tender and the bacon to be beautifully crispy.
  4. Transfer the roasted mixture to a bowl. On the same baking sheet, add Panko breadcrumbs to the residual bacon grease and toast them in the oven for 3 to 4 minutes until they turn golden brown.
  5. Prepare the dressing by mixing mayonnaise, fresh lemon juice, white miso paste, anchovy paste, Worcestershire sauce, and minced garlic in a bowl. Gradually whisk in olive oil until smooth; season with black pepper to taste.
  6. Combine the roasted mixture with toasted Panko, grated cheese, and dressing in a large bowl. Toss well and serve warm or at room temperature for a delightful experience.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 600IUVitamin C: 100mgCalcium: 100mgIron: 2mg

Notes

Drizzle with extra lemon juice before serving for an added zing!

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