Caesar-ish Charred Broccoli
I’m always looking for ways to naturally boost protein in my meals. Nuts might be an initial instinct but they also add fat, and while they’re a good fat, it’s about striking the right balance in my protein, carb and fat ratios for the meal I’m preparing.
For those moments when I want to add more protein without added fat, Greek yogurt is usually my go-to. It’s an easy swap to use in place of sour cream when making a crema for tacos and burrito bowls, the base for creamy dips, and in this recipe it stands in for what would normally be egg yolks to make a Caesar-inspired dressing.
Broccoli is a regular guest in my meals because it’s rich in fiber and one cup has 3 grams of protein. I’m constantly thinking of how to make it more exciting than just pan-searing, and finishing with olive oil, salt and pepper.
One day a few weeks ago while cooking dinner this idea to marry Caesar salad with a beloved side veggie popped into my head. I wanted the broccoli to lift the dressing, not simply act as a vehicle for it. That’s where the idea of charring it came from. I’ve done this two ways.
First broiling, but I found that by time the broccoli sufficiently charred, it was also a little too tender for my taste. Switching to pan-searing yielded deeply browned bits while still maintaining some bite to the broccoli. The key to getting a good char is to cook it undisturbed without stirring for the first few minutes. The hot broccoli, straight from the pan, gets tossed with the dressing, allowing it all to meld together.
Caesar salad isn’t complete without croutons, and this broccoli is no exception to that rule. Toasted breadcrumbs get sprinkled over just before serving for some crunch. You could swap in toasted almonds if you want to keep it gluten-free.
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Next Week’s Recipe: Regina Cookies, a classic Italian cookie