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Roasted Broccoli Kale Caesar

Course Main Course, Salad
Servings 4


  • 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


  • 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


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.


  • 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.


  • 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.