Serves 4
For the Caesar Dressing (yield 2 cups)
Mayonnaise | 1 ½ cup |
Pecorino Romano | ¼ cup |
Anchovy filets, chopped | 3 |
Garlic, minced | 3 cloves |
Red wine vinegar | 2 Tablespoon |
Dijon mustard | 2 Tablespoons |
Pro Seasoning Tellicherry Black Pepper | 2 teaspoons |
Pro Seasoning Aleppo Style Chili Flakes | 1 teaspoon |
Pro Seasoning All Purpose | TT (to taste) |
For the Salad
croutons | 2 cups |
broccoli florets, raw | 4 cups |
grated parmesean cheese | 1/4 cup |
Dressing method of prep:
Place all ingredients into a blender or food processor. Puree until smooth. Adjust the seasoning by adding Pro Seasoning to taste (TT).
Homemade croutons (optional):
Cut half a loaf of stale bread into ¼ inch cubes. Toss the cubes in a bowl with ¼ cup good extra virgin olive oil and 1 teaspoon Pro Seasoning All Purpose. Spread cubes onto a baking sheet. Bake at 300 for approximately 10 minutes or until golden brown and crispy.
To Build the Salad:
Toss broccoli, croutons, parmesan cheese, and dressing together in a large bowl. Serve immediately. Alternatively, you can leave the croutons out and chill the salad in the fridge to soften the broccoli a bit. Add croutons before serving!
Comments