{"id":22834,"date":"2020-10-01T04:00:00","date_gmt":"2020-10-01T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/broccoli-tahini-caesar-salad-17365825\/"},"modified":"2025-08-03T09:02:38","modified_gmt":"2025-08-03T09:02:38","slug":"broccoli-tahini-caesar-salad-17365825","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/broccoli-tahini-caesar-salad-17365825\/","title":{"rendered":"Broccoli Tahini-Caesar Salad"},"content":{"rendered":"

INGREDIENTS<\/h2>

2 cups cubed, stale rustic bread
¾ cup avocado or other neutral oil, plus more for cooking
1 tsp. kosher salt, plus more to taste
¹?³ cup tahini
¹?³ cup water
Juice of 2 lemons
5 anchovy fillets, rinsed
1 garlic clove
2 Tbsp. drained capers
1½ lbs. broccoli crowns, cut into ¾-inch pieces
½ lb. Napa cabbage, about ½ a heart
3 Tbsp. grated Parmesan<\/p><\/div>

PREPARATION<\/h2>

• Preheat the oven to 375 degrees. In a medium bowl, toss the bread with about 2 tablespoons oil and 1 teaspoon salt.
• Spread the bread in an even layer on a Œ sheet pan and bake until dried, toasty and browned, about 15 minutes. Let cool, then roughly chop and set aside.
• In a tall mixing cup or blender, combine the tahini, water, lemon juice, anchovy and garlic with an immersion blender or regular blender until well pureed. Stream in Ÿ cup avocado oil to emulsify, then refrigerate until needed.
• To a medium saute pan on high heat, add the drained capers then about 2 tablespoons avocado oil. Fry until browned, puffed and crispy, about 1 minute. Drain on a paper towel-lined plate and set aside.
• Wipe out the pan and return to high heat. Add ¹?³ of the broccoli then about 2 tablespoons avocado oil. Pan roast until slightly charred and barely cooked thought, about 45 seconds. Add salt to taste and transfer to a paper towel-lined, medium-sized bowl. Working in batches, repeat with the remaining broccoli.
• Remove the core and outer white stems of the Napa cabbage, then chop.
• In a large mixing bowl, combine the Napa cabbage, broccoli, capers, croutons and Parmesan. Dress with the tahini-Caesar to taste and toss to combine. Transfer to a serving platter and top with additional capers, croutons, dressing and Parmesan, if desired.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

4 servings<\/p>\n","protected":false},"author":876,"featured_media":22841,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"4 servings","newspack_article_summary_title":"","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[230,25,366,381],"tags":[],"newspack_collection_taxonomy":[4034],"newspack_collection_section":[],"newspack_spnsrs_tax":[],"coauthors":[2930],"class_list":["post-22834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broccoli","category-recipes","category-salad","category-vegetarian","entry"],"yoast_head":"\nBroccoli Tahini-Caesar Salad<\/title>\n<meta name=\"description\" content=\"4 servings\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.saucemagazine.com\/recipes\/broccoli-tahini-caesar-salad-17365825\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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one that's inventive and full of vegetables, because there's nothing that leaves me hungrier than a bowlful of lettuce. 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Make no mistake: this\u2026","rel":"","context":"In "Places"","block_context":{"text":"Places","link":"https:\/\/www.saucemagazine.com\/category\/places-2\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2014\/11\/110714_finished.webp.webp?fit=690%2C500&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2014\/11\/110714_finished.webp.webp?fit=690%2C500&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2014\/11\/110714_finished.webp.webp?fit=690%2C500&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":21437,"url":"https:\/\/www.saucemagazine.com\/recipes\/yotam-ottolenghis-sprouting-broccoli-with-sweet-tahini-17369764\/","url_meta":{"origin":22834,"position":1},"title":"Yotam Ottolenghi\u2019s Sprouting Broccoli with Sweet Tahini","author":"From the book, Plenty More","date":"November 8, 2014","format":false,"excerpt":"4 servings","rel":"","context":"In "Broccoli"","block_context":{"text":"Broccoli","link":"https:\/\/www.saucemagazine.com\/category\/topic\/broccoli\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2014\/11\/broccoli-sweet-tahini-ottolenghi-recipe-sm.webp?fit=400%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":24606,"url":"https:\/\/www.saucemagazine.com\/places-2\/meatless-monday-sprouting-broccoli-with-sweet-tahini-17336693\/","url_meta":{"origin":22834,"position":2},"title":"Meatless Monday: Sprouting Broccoli with Sweet Tahini","author":"Catherine Klene","date":"September 14, 2015","format":false,"excerpt":"\u00a0 Few people do vegetarian like Yotam Ottolenghi. The prolific chef and author had celebrated plant-based fare in multiple cookbooks over the years, and we're taking a tip from his book, Plenty More, for tonight's dinner. Sprouting Broccoli with Sweet Tahini sees fresh snow peas, haricot vert and broccolini quickly\u2026","rel":"","context":"In "Places"","block_context":{"text":"Places","link":"https:\/\/www.saucemagazine.com\/category\/places-2\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2015\/09\/091415_broccolini.webp.webp?fit=690%2C500&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2015\/09\/091415_broccolini.webp.webp?fit=690%2C500&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2015\/09\/091415_broccolini.webp.webp?fit=690%2C500&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":37402,"url":"https:\/\/www.saucemagazine.com\/recipes\/broccoli-soup-17369894\/","url_meta":{"origin":22834,"position":3},"title":"Broccoli Soup","author":"Sauce Staff","date":"November 29, 2016","format":false,"excerpt":"3 to 4 servings","rel":"","context":"In "Broccoli"","block_context":{"text":"Broccoli","link":"https:\/\/www.saucemagazine.com\/category\/topic\/broccoli\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/11\/broccoli-soup-recipe-sm.webp?fit=400%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":32279,"url":"https:\/\/www.saucemagazine.com\/people-2\/recipe-broccoli-soup-17334642\/","url_meta":{"origin":22834,"position":4},"title":"Recipe: Broccoli Soup","author":"Dee Ryan","date":"November 30, 2016","format":false,"excerpt":"In my house, broccoli is king of the vegetables. We eat it steamed, roasted, stir-fried, raw or covered in cheese (duh). This simple broccoli soup includes tarragon, which created\u00a0a house divided. Those 40 and older liked the slight hint of anise the scant amount of fresh tarragon added to the\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"https:\/\/www.saucemagazine.com\/category\/people-2\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/11\/112916_justfive_small.webp?fit=795%2C575&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/11\/112916_justfive_small.webp?fit=795%2C575&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/11\/112916_justfive_small.webp?fit=795%2C575&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/11\/112916_justfive_small.webp?fit=795%2C575&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":30486,"url":"https:\/\/www.saucemagazine.com\/recipes\/kimberly-hasselbrinks-roasted-cauliflower-with-olives-currants-and-tahini-dressing-17370139\/","url_meta":{"origin":22834,"position":5},"title":"Kimberly Hasselbrink\u2019s Roasted Cauliflower with Olives, Currants and Tahini Dressing","author":"\"Vibrant Food\" by Kimberly Hasselbrink","date":"April 17, 2015","format":false,"excerpt":"4 servings","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/22834","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/users\/876"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/comments?post=22834"}],"version-history":[{"count":0,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/22834\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/media\/22841"}],"wp:attachment":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/media?parent=22834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/categories?post=22834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/tags?post=22834"},{"taxonomy":"newspack_collection_taxonomy","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_collection_taxonomy?post=22834"},{"taxonomy":"newspack_collection_section","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_collection_section?post=22834"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=22834"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/coauthors?post=22834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}