Roasted Broccoli Salad with Miso-Caesar Dressing

A warm, savory salad perfect for cooler months featuring roasted broccoli, bacon, shallots, panko breadcrumbs, and a flavorful miso-caesar dressing.

By @dishingouthealth

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 cups broccoli florets
• 6 slices uncured bacon diced
• 2 whole shallots thinly sliced crosswise
• 3 tablespoons extra-virgin olive oil
• 0.75 cup Panko breadcrumbs
• 0.5 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons white miso paste or finely chopped capers
• 1 teaspoon anchovy paste
• 2 teaspoons Worcestershire sauce or tamari
• 1 clove garlic grated or minced
• 2 tablespoons extra-virgin olive oil
• 0 to taste cracked black pepper to taste
• 0.5 cup Pecorino Romano cheese or Parmigiano Reggiano, grated

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss broccoli florets, diced bacon, and thinly sliced shallots with extra-virgin olive oil. Spread them out in an even layer.
3. Roast in the oven for 20 minutes, stirring halfway, until the broccoli is tender and lightly browned.
4. Transfer the roasted salad components to a large mixing bowl. On the same baking sheet, add panko breadcrumbs and toast for 3-5 minutes, until golden.
5. In a small bowl, whisk together mayonnaise, fresh lemon juice, white miso paste, anchovy paste, Worcestershire sauce, grated garlic, and extra-virgin olive oil to make the dressing.
6. Add the toasted panko breadcrumbs and grated Parmigiano Reggiano cheese to the bowl with the roasted components. Drizzle with the miso-caesar dressing and toss to combine.