# Ingredients:
→ Roasted Broccoli
01 - 1 large head broccoli, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
→ Caesar Dressing
05 - 1/3 cup mayonnaise
06 - 1/4 cup grated Parmesan cheese
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon lemon juice
09 - 1 garlic clove, minced
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon anchovy paste (optional, omit for vegetarian)
12 - 1/4 teaspoon black pepper
→ Salad Base
13 - 1 large heart of romaine lettuce, chopped
14 - 1/4 cup shaved Parmesan cheese
→ Dill Pickle Crouton Dust
15 - 2 cups stale sourdough bread, cubed
16 - 2 tablespoons unsalted butter, melted
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon dried dill
19 - 1/4 cup finely chopped dill pickles
20 - Zest of 1 lemon
21 - Pinch of salt
# Instructions:
01 - Preheat your oven to 425°F (220°C).
02 - In a mixing bowl, toss broccoli florets with olive oil, sea salt, and black pepper. Spread evenly on a baking sheet. Roast for 18–20 minutes, turning once halfway through, until the broccoli is golden brown and tender-crisp. Remove from oven and allow to cool slightly.
03 - Reduce the oven temperature to 350°F (175°C). In a separate bowl, toss the cubed sourdough bread with melted butter, garlic powder, and dried dill. Spread on a baking sheet and bake for 10–12 minutes, stirring halfway, until golden and crisp. Let the croutons cool completely. Once cool, transfer them to a food processor along with the finely chopped dill pickles, lemon zest, and a pinch of salt. Pulse until coarse crumbs form.
04 - In a medium bowl, vigorously whisk together the mayonnaise, grated Parmesan cheese, Dijon mustard, lemon juice, minced garlic, Worcestershire sauce, anchovy paste (if using), and black pepper until the dressing is smooth and well-emulsified.
05 - In a large salad bowl, combine the chopped romaine lettuce, roasted broccoli, and half of the shaved Parmesan cheese. Drizzle generously with the prepared Caesar dressing and toss gently to coat all ingredients.
06 - Transfer the dressed salad to a serving platter. Sprinkle the dill pickle crouton dust evenly over the top, followed by the remaining shaved Parmesan cheese. Serve immediately.
