Skip to main content
Epicurious
Bon Appétit

Broccoli Caesar

By Chris Morocco

4.4

(17)

Close up of yellow serving bowl with shaved broccoli salad and a set of serving spoons.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

You've never met a better, brighter riff on the classic Caesar than this raw broccoli and Napa cabbage twist. Just remember that while the stems are tender and delicious, it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

Recipe information

  • Yield

    8 servings

Ingredients

2 oil-packed anchovy fillets (optional)
1 garlic clove, thinly sliced
1/4 cup fresh lemon juice
2 tsp. Dijon mustard
Kosher salt
1 large egg yolk or 2 Tbsp. mayonnaise
1/2 cup extra-virgin olive oil
3 Tbsp. grated Parmesan, plus more shaved for serving
2 medium heads of broccoli (about 1 1/2 lb.)
1/4 head of savoy or Napa cabbage
Finely grated lemon zest (for serving)
Freshly cracked black pepper

Preparation

  1. Step 1

    Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.

    Step 2

    Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

    Step 3

    Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.

  2. Do Ahead

    Step 4

    Dressing can be made 2 days ahead. Cover and chill.

TagsSaladCaesar SaladAnchovyFishSeafoodBroccoli/BroccoliniVegetableCabbageLeafy GreensLemonCitrusFruitMainSideDinnerLunchNut FreeGluten FreeKetoQuickEasyNo-CookBon Appétit

See Related Recipes and Cooking Tips

Read More
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.