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Broccoli Salad

Broccoli salad with a difference!! Smoked and cooked on the barbecue and its no sweat to cook in the summer heat this way! Simple and delicious, this dish is sure to impress your tastebuds!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course, Salad
Cuisine gluten free
Servings 4

Equipment

  • Medium roasting pan
  • immersion blender

Ingredients
  

  • 8 heaping cups of chopped broccoli
  • 4 slices bacon diced
  • 1 medium red onion cut in half and thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Topping

  • 1 or 2 tsp olive oil
  • 1/2 cup sourdough breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese

Caesar Dressing

  • 1 large egg room temperature
  • 1 tsp Dijon mustard
  • 1/3 cup parmesan cheese, finely grated
  • 4 tsp capers
  • 6 small anchovy fillets
  • 2 cloves garlic
  • 1/2 medium lemon juiced
  • 1/16 tsp Worcestershire Sauce gluten free
  • 1/4 cup olive oil

Instructions
 

Prepare Broccoli, onion and bacon

  • Preheat the barbeque to 400ºF.


  • Place broccoli florets at one end of a medium sized roasting pan. Spread out the broccoli to evenly bake. It will cover about 3/4 of the pan.
  • Add the onion at the other end of the pan and spread the bacon on top of the onion slices.
  • Drizzle the olive oil on top of the broccoli and season it with salt and pepper. You will only need to season the broccoli.
  • Smoke and/or grill the broccoli, bacon and onion for about 20 to 25 minutes, tossing all the ingredients halfway through.

Toast Breadcrumbs

  • Place a small frying pan on medium to high heat, add olive oil and then add breadcrumbs and seasoning.
  • Toast the breadcrumbs while occasionallyfstirrring, or 8 to 10 minutes or until desired crunchiness is reached.

Make the dressing

  • While the broccoli cooks, and the breadcrumbs are toasting, prepare the dressing. Remember to watch that the breadcrumbs do not burn.
  • To a small bowl or blender, add the egg, mustard, parmesan cheese, capers, anchovies, garlic, lemon juice and Worcestershire sauce. Mix until just combined, then slowly pour in the olive oil while running the blender. Mix until the dressing is thick and creamy.
  • Transfer the cooked broccoli mixture to medium sized bowl. Add half of the parmesan cheese and toasted sourdough breadcrumbs to the salad and pour the Caesar dressing over the top. Gently toss the salad to combine the dressing and serve with the remaining breadcrumbs and parmesan cheese on top.
Keyword Broccoli salad, Gluten free broccoli salad, Smoked broccoli salad