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A close up photo of broccoli Caesar salad with spiced Caesar dressing on a nice big white platter.

Broccoli Caesar Salad with Spiced Caesar Dressing

A Caesar Salad with spiced dressing. Only this time, broccoli is the main star of the dish!

Course Main Course, Salad
Cuisine Italian
Keyword Broccoli Caesar Salad, Broccoli Salad, Caesar Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 672 kcal
Author Nicolas


Caesar Dressing


  • A handful of ice
  • 400 g broccoli florets
  • 1 head of baby cos lettuce leaves picked, washed and dried
  • 125 g of sour dough bread diced into nice small cubes
  • 5 eggs at room temperature
  • 4 tablespoons of olive oil
  • Salt for seasoning


Caesar Dressing

  1. Whisk the egg yolks, mustard and garlic together in a large bowl until well combined.
  2. Slowly add the olive oil bit by bit whisking through until well combined on each occasion.
  3. 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.

  4. Set aside.


  1. Get a large bowl and fill it up with water, then add your ice cubes.
  2. Next, bring a large pot of salted water to a boil. Add your broccoli florets and blanch for 2 minutes. Use a slotted spoon to transfer the broccoli to the ice cold water and shock for about half a minute. Drain the broccoli and set aside. (don't leave the broccoli in the water).
  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Recipe Notes

  • Use olive oil to make the dressing, NOT extra virgin olive oil.
  • You shouldn't need to add salt to the dressing. The parmesan will be salty enough.
  • Remember to shock your broccoli in ice water so you end up with broccoli that is cooked but still crisp and vibrant. 
  • Don't leave the broccoli in the ice-cold water or you will lose all of the flavour and nutrients. 
  • This salad is perfect for storing away in your fridge and having for leftovers.
  • If you can't get hold of baby cos lettuce, just use regular cos lettuce. 
Nutrition Facts
Broccoli Caesar Salad with Spiced Caesar Dressing
Amount Per Serving
Calories 672 Calories from Fat 525
% Daily Value*
Fat 58.3g90%
Saturated Fat 11.2g70%
Cholesterol 294mg98%
Sodium 737mg32%
Potassium 455mg13%
Carbohydrates 24.8g8%
Fiber 2.2g9%
Sugar 3.2g4%
Protein 18.5g37%
Calcium 150mg15%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.