Broccoli Caesar Salad

I’m not a salad-for-dinner person. But when the word “salad” simply denotes a bowl full of flavor that just happens to primarily contain vegetables (and not some sad, leafy punishment), I’m interested. This Broccoli Caesar Salad — made of roasted broccoli and crunchy croutons tossed in a homemade Caesar dressing — isn’t just an acceptable option for dinner, it’s an exceptional one. In fact, my partner and I once ate this for both lunch and dinner in the same day. And we’d do that again.

Roasted broccoli and not-too-crunchy croutons soak up lemony Caesar dressing better than romaine ever could: The sturdy, crisp-tender ingredients are a stellar match for anything rich and creamy. A can of beans provides protein and heft, while the highly unconventional addition of sundried tomatoes offers a subtle, sweet-tangy bite that I swear this salad needs (use fresh cherry tomatoes if you’re not a fan of those gloriously chewy morsels). The generous amount of croutons here definitely leans toward panzanella territory, but the broccoli outnumbers the bread 4 to 1 by weight. So according to the produce count, it’s definitely a salad — a satisfying, craveable salad that you actually want to eat (sometimes, twice in one day).

Let’s Make Broccoli Caesar Salad

Roast broccoli and croutons on separate sheet pans until crispy. The croutons will probably cook faster than the broccoli.

Meanwhile, make the Caesar dressing. Add all ingredients except olive oil and Parmesan to a bowl. Gradually stir in the olive oil, making sure that the oil emulsifies into the vinegar as you pour it in. If it ever looks broken (droplets of oil that aren’t mixing in with the vinegar), stop pouring in the oil and whisk vigorously until combined. Then, continue pouring in the oil. Whisk in the Parmesan.

The dressing should be slightly thickened and smooth but pourable: the consistency of any bottled vinaigrette.

Toss roasted bread and broccoli in the bowl with the Caesar dressing. Stir in lemon zest, beans, and sundried tomatoes. If you hate beans, try cooked, chopped chicken instead. To substitute the sundried tomatoes, use fresh, sliced cherry tomatoes. Taste the salad and season with additional salt, pepper, or Parmesan if needed.

More salad-for-dinner recipes

• Skillet Chickpeas With Spinach And Tomatoes
• Chopped Chickpea Salad