A Caesar Salad with spiced dressing. Only this time, broccoli is the main star of the dish!
Once all of your oil is added you should have a thick mixture. From there, add your lemon juice, warm water, grated Parmesan, ground coriander, ground cumin, paprika and a pinch of black pepper then whisk through one last time.
Keep the water you used to blanch the broccoli on the stove on a rolling boil. Use a large spoon to gently submerge the eggs into the water. Boil the eggs for 7 minutes, then use the spoon to transfer them to a bowl. Fill that bowl up with cool water from the sink and leave the water running over the eggs for at least 30 seconds. Keep in the cool water until ready to use.
Get a large frying pan over medium-high heat. Once the pan is nice and hot, add your olive oil, then add your diced bread and toss/stir through the oil. Add a pinch of salt, then keep stirring the bread occasionally until you get golden brown, crispy croutons (make sure they don't burn). Transfer onto some baking paper and set aside.
Crack your eggs by cracking it on a clean surface, then roll it along the surface so the egg gets cracked all over. This should make the eggs much easier to peel. Having a bowl of cold water beside you to dip your egg in as you peel can also be helpful.
Quickly run some water over each egg to make sure there are no little shards of shell left over. Use a sharp knife to cut each egg in half lengthways, wiping your knife with a damp cloth each time you cut an egg.
Use some baking paper to dry your broccoli, then put it in a bowl along with half of your dressing. Coat the broccoli in the dressing.
Next, lay your cos lettuce leaves neatly out on a platter. Put your dressed broccoli on top around the plate. I then like to grate some extra Parmesan on top. Neatly place the halved eggs around the salad. Sprinkle your croutons on top and finally, drizzle over the rest of your dressing.