Grilled Broccolini Caesar
Like a Caesar Salad, but different. This Grilled Broccolini Caesar is a fun twist on everyone’s favorite salad.
Equipment
- Grill or Grill Pan
- 1 Medium Pan
Ingredients
For the Broccolini:
- Kosher salt
- 2 bunches broccolini 1 inch trimmed off the bottom of the stems
- 2 tablespoons olive oil
- Freshly ground black pepper
- Caesar Dressing to taste
- Garlic-Anchovy Breadcrumbs to taste
- A block of parmesan cheese as needed
- Lemon Wedges for serving
For the Garlic-Anchovy Breadcrumbs:
- 1 tablespoon olive oil
- ¼ cup Italian breadcrumbs
- ½ anchovy fillet minced
- 1 clove garlic minced
- Kosher salt
- Freshly ground black pepper
Instructions
For the Broccolini:
- Bring a large pot of salted water to a boil. Add broccolini and cook for 2 minutes.
- Meanwhile, prepare a large bowl of ice water. Drain broccolini and submerge into the ice water. Let sit for at least 5 minutes.
- Drain broccolini. (TIP: At this point, the broccoli can be stored in an airtight container in the refrigerator for up to 2 days).
- When ready to grill, preheat your grill over high heat or grill pan over medium-high heat. Toss broccolini with olive oil, Kosher salt, and freshly ground black pepper. Grill until nicely charred on both sides, flipping as needed, 4-6 minutes.
- Serve broccolini on a platter drizzled with as much of the Caesar Dressing and sprinkled with as much of the garlic-anchovy breadcrumbs as you’d like. Using a microplane, grate as much of the Parmesan cheese as you’d like on top of the broccolini and serve with lemon wedges on the side, if desired.
For the Garlic-Anchovy Breadcrumbs:
- In a medium-sized pan, heat olive oil over medium heat. Add anchovy, garlic, and breadcrumbs and cook, stirring occasionally, until toasted and golden, about 2-4 minutes. Transfer to a bowl and season with Kosher salt and freshly ground black pepper, to taste.
Notes
Once you've blanched the broccolini, they can be stored in the refrigerator for up to 2 days. This is a great way to prep in advance, so all you'll have to do is pop 'em on the grill to heat and char. Once plated and dressed, it's best to eat right away! The breadcrumbs won't stay crispy in the refrigerator.
The garlic-anchovy breadcrumbs can be stored in an airtight container or plastic bag in the freezer for up to 2 months. Defrost and rewarm in a pan. I like to make a big batch of these and use as needed.
Tried this recipe?Let us know how it was!