This vegetarian miso Caesar broccoli salad is crunchy and packed with flavor. With raw broccoli and lemony, garlicky toasted bread crumbs, it’s a refreshing take on a classic. It comes together easily and only uses 8 ingredients! Enjoy it as a side, or add a protein to make it a main course.
ingredients
- miso
- lemon juice
- garlic
- parmesan
- salt and pepper
- vinegar
- olive oil
- broccoli
how to make miso caesar broccoli salad
step one
Make the dressing. Combine all the dressing ingredients. Taste and add salt and pepper if needed.
step two
Toast the bread crumbs. In a small skillet, add olive oil, lemon zest, and garlic, and cook until fragrant. Add the bread crumbs and stir. Cook, stirring every 20-30 seconds, until the bread crumbs are uniformly browned. Try to keep the bread crumbs in a uniform layer to ensure they cook as evenly as possible.
step three
Assemble the salad. To a large bowl, add the broccoli and toss in the dressing until evenly coated. Top with Parmesan if you’d like, and finish with the toasted breadcrumbs. Enjoy!
tasting 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!
miso caesar broccoli salad
Ingredients
For the dressing
- 2 tbsp miso
- 2 tsp mayonnaise
- 2 tsp Dijon mustard
- 2 tbsp lemon juice
- 1 clove garlic grated
- 1 tbsp nutritional yeast
- ½ cup olive oil extra virgin
- Salt and pepper to taste
For the salad
- 1 tbsp olive oil extra virgin
- 1 tsp lemon zest
- 1 clove garlic grated
- ⅓ cup Panko bread crumbs
- 1 pound broccoli florets cut into bite-sized pieces
- 2 tbsp Parmesan grated, optional
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.
Assemble the salad
- Make the garlicky, lemony breadcrumbs. 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.
- 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.
- If you like this salad but want to switch it up, try making it with shaved Brussels sprouts or little gem lettuce!
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