I went up to San Francisco over New Year’s to visit a few of my best friends. It was grand. One of the days, Nancy and I wandered down to the Ferry Building, which is one of my favorite places in SF. We grabbed a delicious lunch at Il Cane Rosso. We both had an amazing butternut squash soup. I also had an amazing caesar salad. Everything about the salad was perfect and to top it off there was roasted broccoli! I love caesar salad and I love roasted broccoli, so it was basically a match made in heaven. I was a little disappointed I hadn’t thought of the combination myself! This is my attempt to recreate that delicious dish. As I was grabbing the broccoli out of the fridge, I happened to spot some b. sprouts in there as well. It seemed rude not to use them, so I added them in as well. The flavors of the roasted vegetables go surprisingly well with the tangy dressing. I think the combination really brings out the best of both flavors.
Roasted Broccoli & Brussels Sprout Caesar Salad
For the Roasted Vegetables
- 2 medium heads broccoli, cut into bite sized pieces
- 1/2 pound brussels sprouts, trimmed and halved
- olive oil
- Kosher salt, freshly ground pepper, garlic powder, to taste
- 1 head Romaine lettuce, chopped
- 5 green onions, sliced
- Roasted vegetables
- Your favorite Caesar dressing (I recommend this one.)
- Kosher salt, freshly ground pepper, to taste
- Parmesan Cheese, grated
For the Roasted Vegetables:
- Heat oven to 400. In a medium bowl or large plastic bag, toss broccoli and brussels sprouts with the olive oil and Kosher salt, freshly ground pepper, garlic powder, to taste.
- Put vegetables on rimmed baking dish and roast for 10 minutes. Remove from oven, stir vegetables and return to over for another 5 to 10 minutes, or until golden brown and crispy.
- Remove from baking sheet and place on a towel lined plate to drain the excess oil (you don’t want it in the salad).
- In a large bowl, toss the lettuce, green onions, and dressing. Divide between four bowls. Top with roasted vegetables. Sprinkle each bowl with parmesan cheese and serve.