Pin This vibrant twist on the classic Caesar salad brings together the nutty flavors of roasted broccoli with crisp romaine and a zesty Caesar dressing. The unexpected star is a crunchy dill pickle crouton dust that adds texture and bright flavor to every bite. I created this recipe when trying to use up some broccoli and stale bread, and it's since become a requested favorite at family gatherings.
I first served this at a summer potluck where it disappeared faster than any other dish. Even my nephew who claims to hate broccoli went back for seconds and asked for the recipe.
Ingredients
- Broccoli: A large head cut into florets provides the perfect roasting surface for caramelization. Look for tight green florets without yellowing.
- Olive oil: Use a good quality extra virgin for the best flavor when roasting the broccoli.
- Mayonnaise: Creates the creamy base for the dressing. Choose full fat for richness.
- Parmesan cheese: Both grated and shaved textures add different dimensions. Splurge on authentic Parmigiano Reggiano for the best flavor.
- Dijon mustard: Adds tanginess and helps emulsify the dressing. French brands provide the most authentic flavor.
- Sourdough bread: The slight tang complements the pickle dust. Day old or stale bread works best for croutons.
- Dill pickles: Choose crisp kosher dills for the brightest flavor in the crouton dust.
- Dried dill: Enhances the pickle flavor in the crouton mixture. Look for bright green color indicating freshness.
Instructions
- Roast the Broccoli:
- Preheat your oven to 425°F. Toss broccoli florets thoroughly with olive oil ensuring each piece gets coated. Season generously with sea salt and black pepper. Spread them in a single layer on a baking sheet giving each piece room to breathe. Roast for 18 to 20 minutes turning once halfway through. Look for golden brown edges and a tender interior. The high heat creates caramelization which brings out the natural sweetness.
- Create the Crouton Dust:
- Reduce your oven temperature to 350°F. Toss the bread cubes with melted butter until evenly coated. Add garlic powder and dried dill mixing well to distribute the seasonings. Spread on a baking sheet in a single layer and bake for 10 to 12 minutes stirring halfway through. The croutons should be golden and crisp throughout. Allow them to cool completely before processing with dill pickles lemon zest and salt. Pulse in short bursts to maintain some texture rather than creating a fine powder.
- Mix the Dressing:
- Combine mayonnaise Parmesan Dijon mustard lemon juice minced garlic Worcestershire sauce anchovy paste and black pepper in a bowl. Whisk vigorously until completely smooth and emulsified. The dressing should coat the back of a spoon and have a silky consistency. Taste and adjust seasonings if needed.
- Assemble the Salad:
- In a large bowl combine the slightly cooled roasted broccoli with chopped romaine lettuce. Add half of your shaved Parmesan. Pour about three quarters of the dressing over the vegetables. Gently toss using tongs or salad servers ensuring everything is evenly coated without bruising the lettuce. Add more dressing if needed but avoid overdressing.
- Finish and Serve:
- Transfer the dressed salad to a serving platter creating height and visual interest. Sprinkle generously with the dill pickle crouton dust allowing it to cascade over the salad. Finish with the remaining shaved Parmesan scattered across the top. Serve immediately to maintain the contrasting textures.
Pin The dill pickle crouton dust is truly the magical element in this recipe. I discovered it accidentally when trying to salvage some stale bread and leftover pickles from burger night. Now I make extra to sprinkle on everything from avocado toast to scrambled eggs.
Make Ahead Tips
Preparing components in advance makes assembly quick and easy when you're ready to serve. The roasted broccoli can be prepared up to two days ahead and stored in an airtight container in the refrigerator. Reheat briefly in a 350°F oven for 5 minutes to restore crispness before using. The dressing keeps beautifully for up to five days refrigerated, though you may need to rewhisk it if separation occurs. The crouton dust is best made the day of serving but can be stored in an airtight container at room temperature for up to three days without losing its crunch.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Kale or Brussels sprouts make excellent alternatives to broccoli when roasted with the same seasonings. For the dressing Greek yogurt can replace half the mayonnaise for a tangier lower fat option. Plant based mayo works well for a vegan version along with nutritional yeast instead of Parmesan. If dill pickles aren't your favorite bread and butter pickles or even capers can provide a similar briny punch to the crouton dust. Gluten free bread works perfectly for the croutons just watch the baking time as it often crisps more quickly.
Serving Suggestions
This hearty salad makes a satisfying light meal on its own but pairs beautifully with protein for a more substantial offering. Grilled chicken salmon or seared tofu are natural companions. For entertaining serve it family style on a large wooden board surrounded by additional pickle crouton dust and shaved Parmesan for guests to add as desired. A crisp Sauvignon Blanc or Pinot Grigio complements the bright flavors perfectly. For a complete meal consider serving alongside a simple tomato soup in cooler months or chilled gazpacho in summer.
Seasonal Adaptations
Winter version Add roasted sweet potato cubes and pomegranate seeds Summer variation Include halved cherry tomatoes and grilled corn kernels Fall twist Incorporate roasted butternut squash and toasted pumpkin seeds
Success Stories
I've received countless messages from readers who've made this recipe their own. One busy mom shared that her children now request broccoli specifically for this salad, while another reader reported serving it at a dinner party where guests fought over the last serving. The pickle crouton dust has developed something of a cult following, with people finding creative new uses beyond this salad.
Pin The dill pickle crouton dust is truly the magical element in this recipe. I discovered it accidentally when trying to salvage some stale bread and leftover pickles from burger night.
Recipe Q&A
- → How do you roast the broccoli for best results?
Toss broccoli florets with olive oil, season generously, and roast at high heat until golden and crisp-tender, turning halfway for even browning.
- → Can I make the dill pickle crouton dust ahead of time?
Yes, prepare and store in an airtight container once cooled. Add before serving to keep the salad crisp.
- → Is the Caesar dressing suitable for vegetarians?
Omit anchovy paste and use vegetarian Worcestershire sauce for a fully vegetarian version of the dressing.
- → What type of bread works best for the crouton dust?
Stale sourdough provides the ideal crunch and flavor. Opt for gluten-free bread if needed.
- → How can I add more protein to this dish?
Add grilled chicken, chickpeas, or your favorite protein for a heartier meal. Adjust seasonings as desired.
- → Can I make this salad vegan?
Yes, use vegan mayonnaise, omit Parmesan and anchovy paste, and select a plant-based Worcestershire sauce.