By Times Staff
Gloucester Daily Times
Everyone loves the flavors of Caesar salad.
Heather Atwood offers this “fresh new take on Caesar salad.” The salad allows you to serve those classic Caesar flavors with the most ubiquitous of ingredients, what everyone almost always has in their vegetable drawer: broccoli.
Broccoli is a type of cabbage and is filled with vitamin C as well as dietary fiber. Broccoli is grown in many countries across the world, however China, India and the United States top the list of global cauliflower and broccoli producers.
In this salad, broccoli is chopped into very small pieces. The broccoli textures hold the dressing beautifully, and the sharp flavors in the dressing slightly “cook” away the rawness of the broccoli, preserving all the nutritional virtues of uncooked veggies.
This is a delicious and healthy salad to serve any day of the week. Very versatile, it’s a wonderful light lunch, and a wonderful complement to a grilled rib-eye steak!
Broccoli Caesar Salad
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/2 cup Parmesan cheese
1/3 cup olive oil
2 cups broccoli
1/2 cup toasted panko bread crumbs
1. Blend anchovies, garlic, Worcestershire, lemon, Parmesan and olive oil together in a small food processor or blender (This will make a Caesar dressing.).
2. Chop broccoli into very small florets, and thinly slice the stems.
3. Toss broccoli with toasted panko crumbs in a bowl.
4. Pour dressing over all, and toss to distribute evenly.
Recipe courtesy of Heather Atwood, 2013.