Roasted Broccoli Salad with Miso-Caesar Dressing

• servings: 5 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 lb. broccoli florets (about 8 heaping cups)

6 oz. raw uncured bacon, diced

2 medium shallots, thinly sliced crosswise into rings

2 Tbsp. extra-virgin olive oil

Salt and black pepper to taste

1/3 cup Panko breadcrumbs

1/4 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese

2 Tbsp. mayonnaise (I use avocado oil mayo, such as Chosen Foods brand)

1 Tbsp. fresh lemon juice

2 tsp. white miso paste

1/2 tsp. anchovy paste (or 1 tsp. finely chopped capers)

1/4 tsp. Worcestershire sauce (or tamari)

1 small garlic clove, grated or minced

3 Tbsp. extra-virgin olive oil

Cracked black pepper to taste

Directions

1. Preheat oven to 220 degrees celcius.

2. Arrange broccoli florets on about two-thirds of a large rimmed baking sheet. Add diced bacon to remaining space, and scatter shallots over bacon.

3. Toss broccoli in 2 Tbsp. olive oil, and season to taste with salt and black pepper. Roast for 30 minutes, tossing everything once after 20 minutes.

4. Transfer the contents to a bowl, leaving any residual bacon grease in the pan. Add panko breadcrumbs to the pan, tossing in residual bacon fat. Place pan in the oven to toast breadcrumbs until golden, about 3 to 4 minutes, rotating the pan once halfway through. (Watch closely to avoid burning)

5. Meanwhile, prepare the dressing by combining mayonnaise, lemon juice, miso paste, anchovy paste, Worcestershire sauce, and garlic in a bowl. Gradually stream in olive oil, whisking constantly, until smooth. Season with a few grinds of black pepper.

6. To the bowl with roasted broccoli mixture, add toasted breadcrumbs, grated cheese and the dressing, and give them a mix. Serve warm or closer to room temperature.

Nutrition

• Serving Size: 1 cup
• Calories: 255 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Sodium: 500 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3.5 g
• Total Sugars: 3.5 g
• Protein: 9 g