Broccoli Caesar Salad

 Broccoli Caesar Salad

from Ellen's kitchen, with thanks to Cook's Illustrated

Ingredients:

• 1 1/2 lbs broccoli (If using crowns, slice stalks 1/8" thick and cut florets into 1" slices.  If using pre-cut broccoli, just use as is)
• 2 tbs vegetable oil
• 1/4 tsp salt
• 2 (1/2" thick) slices of rustic bread
• 3 anchovies, drained and minced, 1 1/2 tbs oil reserved
• 1 oz Parmesan (1/2 oz grated fine, 1/2  oz shaved), divided
• 1/4 cup mayonnaise
• 1 tbs lemon juice
• 1 1/2 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp Worcestershire  sauce
• 1/8 tsp pepper

Adjust:

• oven rack to middle position and heat to 500 degrees.

Transfer:

• all cut broccoli to rimmed baking sheet, lined with parchment.  Drizzle with vegetable oil and toss well to coat.  Sprinkle with salt and toss to distribute, leaving room for two slices of bread.  Brush both sides of bread with reserved anchovy oil and season with salt to taste.

Roast:

• until bread is crisp and deep golden brown, about 5-8 minutes.  Transfer bread to cutting board.  Spread florets over entire surface of sheet and continue to roast about 5 minutes longer, until browned and crisp.  Cool 5 minutes.

While:

•    broccoli is cooling, make dressing.  Whisk anchovies, grated Parmesan, mayonnaise, lemon juice, mustard, garlic, Worcestership, and pepper together in big bowl.  Tear bread into 1/2" pieces.

Add:

• broccoli and half croutons and toss to combine.  Once in serving bowl, top with remaining croutons, shaved Parmesan, and pepper to taste.