Inspired by one of the most famous salads – the Caesar – we’ve added tenderstem for some extra veg and simplified the dressing so it's quick and easy to make.
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Serves
4
Tenderstem Broccoli
Romaine Lettuces
Pitta Breads
Dried Oregano
Parmesan
For The Dressing:
Mayonnaise
Dijon Mustard
Lemon
Parmesan
Olive Oil
Serves
4
Tenderstem Broccoli
Romaine Lettuces
Pitta Breads
Dried Oregano
Parmesan
For The Dressing:
Mayonnaise
Dijon Mustard
Lemon
Parmesan
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to fan 200°C.
Step 2.
Finely slice the bottom third of the Tenderstem broccoli stems and set aside. Put the top two-thirds onto a large baking sheet or roasting tin, drizzle with a little olive oil, season and roast for 15-20 mins, until charred in places.
Step 3.
Meanwhile, tear or cut the flatbreads into rough triangles, add to a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with the oregano, season with salt and toss together before baking for 15 mins until golden and crisp. Set aside to cool down.
Step 4.
Make the dressing by whisking the mayonnaise, mustard, lemon zest and the juice of half the lemon together into a bowl. Finely grate 30g of Parmesan into the dressing, mix together, taste, and season well. Add a splash of water to loosen it a little, if needed.
Step 5.
Trim the romaine and separate the leaves, add them into a large bowl. If your romaine lettuce is particularly large, you can either shred it or roughly chop it.
Step 6.
Tip the croutons into the bowl, then use a peeler to shave most of the 50g of parmesan directly into the bowl. Add the finely sliced broccoli stems and the dressing. Give everything a toss, taste and season with a little extra lemon juice if needed! Tip into bowls or a platter, top with the charred broccoli, then finish with an extra shaving of parmesan and a fresh crack of black pepper. Serve the remaining lemon wedge on the side.