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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Roasted Broccoli Caesar with Jalapenos & Panko

January 6, 2016

Roasted Broccoli Caesar with Jalapenos & Panko

 

 

1 pound of broccoli crowns, cut into bite-size pieces

3 jalapenos, deseeded and quartered lengthwise

Extra virgin olive oil

Salt

Ground black pepper

¼ cup of panko breadcrumbs

 

2-ounce tin (or 10 fillets) of anchovies

Juice of 1 lemon

1 hard-boiled egg

2 tablespoons of extra virgin olive oil

2 tablespoons of red wine vinegar

1 teaspoon of whole grain mustard

½ teaspoon of garlic powder

2 tablespoon of grated Parmigiano-Reggiano cheese, plus more for serving

Salt

Ground black pepper

 

Red bell pepper, thinly sliced

 

Instructions:

  1. Preheat oven to 425 degrees F.

  2. Toss the broccoli and jalapenos with 2 tablespoons of olive oil and 4-finger pinches of salt and ground black pepper. Transfer to a baking sheet in an even layer and bake for 15-20 minutes, until the broccoli turns dark brown around the edges.

  3. In a small mixing bowl, combine the panko breadcrumbs with 2 tablespoons of olive oil and 4 finger pinches of salt and ground black pepper. Cook the panko mixture in a small pan over medium heat until golden brown, tossing often.

  4. In a food processor, blend the anchovies, lemon juice, egg, olive oil, red wine vinegar, whole grain mustard, garlic powder, Parmigiano-Reggiano cheese, and 5-finger pinches of salt and ground black pepper until smooth.

  5. Toss the roasted broccoli & jalapenos with half of the Caesar dressing, adding more if desired. Sprinkle with panko breadcrumbs and garnish with red bell pepper slices. Enjoy!

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