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Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
4
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Ingredients
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8 cups bite-sized fresh broccoli florets
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2 tablespoons canola oil
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1 1/2 teaspoons kosher salt, divided
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1 1/4 teaspoons freshly ground black pepper, divided
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1/2 cup canola oil
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1/2 cup shaved Parmesan cheese, divided
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3 hard-cooked eggs, peeled
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2 tablespoons fresh lemon juice
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1 tablespoon Worcestershire sauce
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1 garlic clove, peeled
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1 teaspoon Dijon mustard
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4 bacon slices, cut into 1-inch pieces
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1/3 cup panko (Japanese-style breadcrumbs)
Directions
Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C).
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Spread out broccoli on a large rimmed baking sheet. Toss with 2 tablespoons of the canola oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper until evenly coated.
Roast in the preheated oven until broccoli is bright green and browned in spots, 18 to 20 minutes.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Meanwhile, combine 1/2 cup oil, 1/4 cup Parmesan cheese, eggs, lemon juice, Worcestershire sauce, garlic, Dijon mustard, 3/4 teaspoon black pepper, and 3/4 teaspoon salt in a blender; process until smooth, about 2 minutes. Refrigerate until ready to serve.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Add bacon to a large skillet over medium heat and cook, stirring occasionally, until crispy, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in skillet and do not wipe clean; discard remaining drippings.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Add panko and remaining 1/4 teaspoon black pepper to skillet over low heat; cook, stirring constantly, until golden brown, about 3 minutes. Remove from heat.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
Transfer broccoli to a large serving bowl. Top with panko, bacon, and remaining 1/4 cup Parmesan. Drizzle with desired amount of Caesar dressing. Refrigerate remaining Caesar dressing for up to 4 days.
Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee
I Made It
Nutrition Facts (per serving)
857
Calories
74g
Fat
33g
Carbs
21g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
857
% Daily Value *
Total Fat
74g
95%
Saturated Fat
9g
47%
Cholesterol
162mg
54%
Sodium
1213mg
53%
Total Carbohydrate
33g
12%
Dietary Fiber
11g
39%
Total Sugars
6g
Protein
21g
42%
Vitamin C
206mg
229%
Calcium
280mg
22%
Iron
4mg
20%
Potassium
1119mg
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
