A delicious twist on the classic Caesar salad featuring charred Tenderstem broccoli, crispy croutons, and a vegan mayonnaise dressing. This recipe serves 4 and is perfect for a fresh, savory meal.
1: Preheat the oven to 200°C fan / 425°F.
2: Slice the bread into 2-3 cm pieces and add to a tray.
3: Drizzle with olive oil, add salt, pepper, and smoked paprika. Mix and bake for 12-15 minutes until crispy.
4: In a griddle pan, heat a splash of olive oil over medium heat. Trim the broccoli stalks and add to the pan, cooking for 8-10 minutes until charred, turning occasionally.
5: Prepare the dressing by combining mayonnaise, lemon juice, garlic, and mustard in a small bowl.
6: In a large mixing bowl, add lettuce, capers, and most of the vegan parmesan. Pour in the dressing, followed by croutons and broccoli.
7: Mix everything well, season to taste, and serve topped with the remaining vegan parmesan.
