Caesar salad traditionally has anchovies, but not this one! I developed this recipe as a way to use up oil leftover from confit ahi. The flavor from the anchovy is replaced with that from the tuna oil. If you don’t have confit ahi laying around, you can always substitute oil from canned tuna or olive oil. If using olive oil, you may want to add 1/4 tsp of anchovy paste to the dressing to get that classic flavor.
Kale has become a common replacement for romaine in caesar salads. It’s perfect for this salad because the kale is hearty enough to stand up to the larger pieces of broccoli, and the sweetness from the broccoli balances the bitterness of the kale. Plus, I roasted the broccoli with some chili flake, so the salad a little kick.
To top this salad, I used my homemade rosemary garlic focaccia to make croutons. You may not want to make bread just for croutons! Use any other bread, just add 1/4 tsp of garlic, rosemary, and a pinch of salt before toasting. If replacing the focaccia with a less flavorful bread, toast the croutons with butter instead of olive oil to add some richness.
I hope you like this new twist on an old classic! If so, please leave a comment below or subscribe to get my latest posts sent directly to you!
Roasted Broccoli Kale Caesar
Ingredients
- 1 lb Broccoli and or broccolini 2 bunches or 1 1/4 cups
- 1/8 cup olive oil
- 1/8 tsp chili flake
- salt and pepper
- 2 cups kale chopped
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup parmesean shaved
Croutons
- 1.5 cups focaccia cubed
- 1/2 tsp olive oil
Caesar Dressing
- 1 each whole egg
- 1/8 cup water
- 3 tsp lemon juice
- 2 tsp red wine vinegar
- 3 tsp dijon mustard
- 1 tsp garlic minced
- 1/4 cup parmesan shredded
- 1 tsp worchestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup olive oil from confit tuna or olive oil
- 1/2 cup vegetable/canola oil
Instructions
Roasted Broccoli
- Preheat oven 450 degrees. Cut broccoli into florets keeping all of the stem attached. Place on a lined sheet pan and mix with olive oil, chili flake, and salt and pepper. Cook in the oven 10 minutes. Broccoli should still have a little crunch. Cool and chop into bite size pieces.
Crouton
- Reduce oven temperature to 350. Mix foccacia and olive oil. Place on a lined sheet pan and bake for 10 minutes or until golded brown.
Caesar Dressing
- Place all ingredients except for oils in a small container and mix with a hand blender. While mixing slowly add the oils to emulsify. This recipe make 1 1/2 cup of dressing.
Salad
- Combine chopped broccoli and kale in a bowl. Mix with the shaved parmesan, 1/3 cup of the caesar dressing, and salt/pepper. Place in a serving bowl and garnish with more shaved parmesan and croutons. Serve immediately.
