Broccoli Caesar Salad

My favorite veggie meets one of my favorite salads

Apr 16, 2025

I love broccoli. If I had to eat one vegetable for the rest of my life, I wouldn’t even consider anything else. So why not give broccoli the Caesar treatment? I’ve been seeing Caesar salad all over the Internet this year, and for good reason — it’s a flavor combination that just tastes good.

This Broccoli Caesar Salad is 9 ingredients and comes together in 15 minutes. Raw broccoli makes it crunchy, while lemony, garlicky toasted bread crumbs add a punch of flavor. This is one of those recipes that’s so simple, yet so delicious.

Because of how easily it comes together, this salad is perfect for a weeknight side. If you’re looking for something a little different as an Easter side dish, this works like a charm, too! It’ll bring a bright crunch to any meal.

Broccoli Caesar Salad

Serves 2

This Broccoli Caesar Salad is full of crunch and flavor. With raw broccoli and lemony, garlicky toasted bread crumbs, it’s a refreshing take on a classic. It comes together in about 15 minutes and only uses 9 ingredients! Enjoy it as a side, or add a protein to make it a main course.

broccoli caesar salad in a bowl — Broccoli Caesar Salad | Photo by Brogan Dearinger

Ingredients

For the dressing

2 tablespoons miso
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 clove garlic, grated
1 tablespoon nutritional yeast (substitute grated Parmesan if you’d prefer)
1/2 cup olive oil
Salt and pepper, to taste

For the salad

1 tablespoon olive oil
1 teaspoon lemon zest
1 clove garlic, grated
1/3 cup Panko bread crumbs
1 pound broccoli florets, cut into bite-sized pieces
2 tablespoons Parmesan, grated

Instructions

Make the dressing. In a small bowl or liquid measuring cup, whisk together the miso, mayonnaise, Dijon mustard, lemon juice, grated garlic, and nutritional yeast. Drizzle in the olive oil, whisking vigorously as you do to emulsify the dressing. Once it's fully combined, taste and add salt and pepper if needed.
Toast the bread crumbs. To a small skillet over medium heat, add the olive oil and lemon zest. Stir and cook for about a minute, then add the garlic. Stir, then cook for a minute or two, until it's fragrant. Add the bread crumbs, spreading them into an even layer. Cook, stirring every 20-30 seconds, until the bread crumbs are uniformly browned. Pay close attention! They burn quickly. As soon as they're done, remove them from the skillet and set them aside in a small bowl.
Assemble the salad. In a large bowl, add the broccoli. Add the dressing and mix until the broccoli is evenly coated in dressing. Add grated Parmesan if using, then top with the bread crumbs. Enjoy!

Notes

I’ve found white miso tastes best for this dressing. I like this brand, but you can use whatever white miso you prefer. You can typically find it in the Asian food section in the grocery store.
I used Kewpie mayonnaise, but use your favorite. If you’re vegan, use vegan mayo.
You can find typically find nutritional yeast in the health foods section of the grocery store. If you can’t find it or you don’t like it, substitute grated Parmesan.
With a couple swaps, this salad can be vegan. Just leave out the Parmesan and use vegan mayonnaise!
If you like this salad but want to switch it up, try making it with shaved Brussels sprouts or little gem lettuce!