Recipe Background
Ooh Fancy Broccoli Salad! This definitely needs its own fork, and possibly its own meal! The broccoli is roasted and tender, with a fresh floral flavor that pairs wonderfully with a homemade creamy, sharp parmesan and garlic dressing! And then there's the toasty, buttered breadcrumbs for a crunch that croutons could only hope to provide! Fancy Broccoli Salad is upper class and so, so tasty!
Ooh Fancy Broccoli Salad! This definitely needs its own fork, and possibly its own meal! The broccoli is roasted and tender, with a fresh floral flavor that pairs wonderfully with a homemade creamy, sharp parmesan and garlic dressing! And then there's the toasty, buttered breadcrumbs for a crunch that croutons could only hope to provide! Fancy Broccoli Salad is upper class and so, so tasty!
Ingredients
For the salad:
- 5 cups broccoli florets
- olive oil to taste
- salt to taste
- black pepper to taste
- 1 tablespoon unsalted butter
- 1/2 cup seasoned panko breadcrumbs
For the dressing:
- 4 cloves garlic minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese grated, plus more, to taste, shaved, for topping
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon juiced
- 1/3 cup olive oil
Directions
- Preheat the oven to 425 degrees F.
- On a large baking sheet, add the broccoli florets and the extra olive oil and toss to coat.
- Season the broccoli florets evenly with the extra salt and the extra black pepper.
- Roast the florets until they are charred and tender, about 15-20 minutes.
- In a small skillet over medium heat, add the butter and the breadcrumbs and toast, while stirring, until combined and fragrant, about 2-3 minutes.
- Transfer the breadcrumbs from the heat.
- In a food processor, add the garlic, the Greek yogurt, 2 tablespoons of the parmesan cheese, the Dijon mustard, the red wine vinegar, the anchovy paste, the remaining 1/4 teaspoon of the salt, the remaining 1/4 teaspoon of the black pepper, and the lemon juice.
- Cover the food processor and begin processing the yogurt mixture.
- While the food processor is running, carefully open the chute and slowly pour in the remaining 1/3 cup of the olive oil.
- Continue to process the yogurt mixture until a creamy, smooth dressing forms.
- On a large serving platter, plate the roasted broccoli.
- Evenly top the broccoli with the dressing.
- Serve the broccoli topped with the extra shaved parmesan and the toasted breadcrumbs.
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