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Brokkolisalat mit Caesar-Dressing 

Broccoli Caesar Salad

A modern Broccoli Caesar Salad with blanched broccoli, crisp cabbage and a light mayo-based Caesar dressing — no raw egg yolks. Perfect as a light main or make-ahead side.

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Course Salad
Category American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 421 kcal
Autor Elle

Ingredients

For the salad:

  • 2 medium heads of broccoli (about 750 g)
  • 1/4 head Napa Chinese cabbage, thinly sliced (200-250g or 4-5 handfuls )

For the Caesar dressing:

  • 25 g finely grated Parmesan (1/4 cup, plus more to garnish)
  • 100 ml extra-virgin olive oil (about 7 tablespoons)
  • 4 tablespoons mayonnaise
  • Juice of 1 1/2 lemons (about 6 tablespoons)
  • 2 tablespoons red wine vinegar
  • 2 small garlic cloves, minced
  • 5 anchovy fillets, finely chopped and mashed with a fork
  • 1/4 teaspoon sea salt, or to taste
  • freshly ground black pepper, to taste

Method

  1. Prepare the broccoli: Trim off the thick main stalk and cut the broccoli into bite-sized florets, keeping as much of the tender stem as possible. Halve any large florets.

  2. Blanch the broccoli: Bring a large pot of salted water to the boil. Add the broccoli and blanch for 2 minutes, until bright green and just tender. Immediately drain and rinse under cold water to stop the cooking process. Drain well and pat dry with kitchen paper.

  3. Assemble the salad: Transfer the broccoli to a large shallow serving bowl and add the sliced Chinese cabbage.

  4. Make the Caesar dressing: Combine the Parmesan, olive oil, mayonnaise, lemon juice, red wine vinegar, garlic and anchovies in a blender or tall jug. Blend until smooth and fully emulsified; if using an immersion blender, start blending at the bottom and slowly lift allowing the ingredients to emulsify and blend together. Taste and adjust with salt and pepper, adding a little more lemon juice or Parmesan if needed.

    Alternative method: Add all ingredients to a jar with a tight-fitting lid and shake vigorously until creamy.

  5. Dress and serve: Pour the dressing over the broccoli and cabbage. Toss thoroughly until everything is evenly coated. Finish with extra grated Parmesan and a final grind of black pepper. Serve and enjoy!

Notes

  • Napa cabbage can also be replaced with shredded savoy caabage or Tuscan kale.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.