Grilled Broccoli Caesar Salad

Serves 4: makes 1 1/2 cups dressing

For the Caesar Dressing

• 2 large egg yolks

• 1 tablespoon colatura or fish sauce

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 tablespoon white miso paste

• 1 tablespoon Champagne vinegar

• Juice of 1 lemon

• 1 garlic clove, sliced

• 1 cup vegetable oil

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 teaspoon freshly ground black pepper

• Kosher salt

For the Migas

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons unsalted butter

• 2 garlic cloves, sliced

• 1 tablespoon sweet pimentón

• 2 cups cubed sourdough bread

• Kosher salt and freshly ground black pepper

• Zest of 1 lemon

• 2 tablespoons Pedro Ximénez sherry

• 2 tablespoons sherry vinegar

For the Broccoli

• 2 heads broccoli (about 1 ½ pounds), florets cut into bite-size pieces, stems sliced thinly

• 3 tablespoons extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• Zest and juice of 1 lemon

• ¼ cup grated Parmigiano-Reggiano

Instructions

1. Preheat the oven to 325°F.

2. Make the Caesar Dressing
Combine the egg yolks, colatura, Worcestershire, Dijon, miso, Champagne vinegar, lemon juice, and garlic in a blender. Blend on high speed, slowly drizzling in the vegetable oil. Fold in the parsley and pepper (do not blend). Season to taste with salt.

3. Make the Migas

• Heat the olive oil and butter in a medium skillet over medium heat until the butter is melted.

• Add the garlic and pimentón, then add the cubed bread and, using another pan, press the bread down into the skillet to absorb all the fat.

• Season with salt and pepper. Add the lemon zest and sherry and toast in the skillet until the bread starts to brown.

• Transfer the bread to a parchment-lined baking sheet and splash with the sherry vinegar.

• Bake, stirring every 10 minutes, until golden brown and dry, 30 to 40 minutes.

4. Make the Broccoli

• Light a grill or preheat a grill pan.

• Place the broccoli florets in a large bowl and toss with 2 tablespoons of the olive oil, plus salt and pepper to taste.

• Grill the broccoli for 3 minutes per side, or until just cooked through. Alternatively, if you don’t have a grill, or don’t want to use it, you can roast the broccoli in the oven at 400°F for 10 to 12 minutes.

• Transfer the grilled broccoli to the same bowl as the florets and drizzle with the remaining tablespoon of olive oil.

• Add the lemon juice and season with salt and pepper. Toss with the raw sliced stems and taste again for seasoning.

5. Assemble the Salad

• Divide the broccoli among four bowls, top with the migas and dress each bowl with 2 tablespoons of Caesar dressing.

• Top with lemon zest, Parmigiano-Reggiano, and chopped parsley, and serve.

6. Store the remaining Caesar dressing in an airtight container in the refrigerator for up to 2 weeks.

Note: This can easily be made into a vegetarian dish—just omit the colatura/fish sauce and Worcestershire altogether.