Blackened Broccoli Caesar Salad
Ingredients
1 large head of broccoli, halved
60 ml (¼ cup) vegetable oil
5 g (1 teaspoon) Kosher salt
5 g (1 teaspoon) freshly ground black pepper
75 g (¾ cup) freshly grated Parmesan cheese, for garnish
Lemon wedges, to serve
Caesar Dressing
50 g (½ cup) finely grated Parmesan cheese
37.5 ml (2 ½ tablespoons) Dijon mustard
22.5 ml (1 ½ tablespoons) fresh lemon juice
10 g (1 tablespoon) granulated garlic
7.5 g (1 ½ teaspoons) freshly ground black pepper
960 ml (4 cups) mayonnaise
Crunchy Topping
105 g (¾ cup) raw hemp hearts
40 g (¼ cup) raw black sesame seeds
40 g (¼ cup) raw white sesame seeds
60 g (½ cup) crispy fried shallots
Preheat oven to 350°F (180°C).
For Broccoli, toss in a bowl with the oil, salt and pepper. Place on directly on steel baking sheet and under broiler for a few minutes until they get hints of char in the florets. Sprtiz a few tablespoons of water into oven pan to give the broccoli a bit of a steam bath. You still want them firm. Remove from heat and cool.
For caesar dressing: In large bowl, place all ingredients and whisk to combine. Set aside.
For crunchy topping: Toast sesame seeds in oven for 15 minutes, stir and bake for another 15 minutes. Cool completely. Then combine with crispy shallots. Toss broccoli with dressing and crunchy topping.
