Broccoli Caesar
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant broccoli Caesar salad offers a refreshing and crunchy twist on the classic Italian-American favourite. By using raw, thinly sliced broccoli and shredded cabbage, this vegetarian dish transforms humble winter vegetables into a sophisticated salad bursting with zingy lemon and savoury Parmesan. The creamy dressing, enriched with garlic and Dijon mustard, coats every florets and stem for a deeply satisfying texture.
Perfect as a light lunch or a nutritious side dish for grilled proteins, this recipe is as versatile as it is healthy. Preparing the broccoli stems ensures zero waste while adding a lovely crispness that pairs beautifully with the shop-bought or homemade dressing. For the best results, allow the salad to sit for ten minutes before serving, letting the lemon juice soften the vegetables just enough to soak up the bold Mediterranean flavours.
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Ingredients for Broccoli Caesar
2 oil-packed anchovy fillets (optional)
1 garlic clove, thinly sliced
60ml fresh lemon juice
2 teaspoons Dijon mustard
Kosher salt
1 large egg yolk or 2 tablespoons mayonnaise
120ml extra-virgin olive oil
3 tablespoons grated Parmesan, plus more shaved for serving
2 medium heads of broccoli (about 675g .)
1/4 head of savoy or Napa cabbage
Finely grated lemon zest (for serving)
Freshly cracked black pepper
How to make Broccoli Caesar
Back to contentsUsing the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 tablespoons grated Parmesan.
Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.
Dressing can be made 2 days ahead. Cover and chill.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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