This recipe was created by celebrity chef, Sergio Perera, ambassador at Appliances Online — Australia’s largest online appliance retailer. He was a 2023 Masterchef guest judge, and previously Chris Hemsworth’s chef.
Broccoli Stem Caesar Salad Recipe
Serves: 2-3 people
Ingredients
- 2-3 large broccoli stalks
- 1 clove of garlic, peeled
- 3/4 cup Japanese mayo or any mayo of your choice
- 1TB extra virgin olive oil
- Juice of one whole medium lemon
- 1TB Worcestershire
- 4-6 large whole anchovies plus 1TB of anchovy oil
- 1/2 cup finely grated parmesan plus more to garnish
- 1/4 tsp ground black pepper
- 1/2 cup panko bread crumb
- 2TB butter
- Sea salt to taste
Method
- Start with the broccoli stalks by peeling the fibrous outer skin with a good peeler and cut off the bottom dried out ends of the stalk.
- Thinly slice the broccoli stalks (about 1.5mm thick) using a mandolin. If there are any small florets, chop them small and add to the mix and soak in cold water for 5 min. Drain water and spin in a salad spinner to remove water and set aside.
- make the dressing by adding the mayo to a bowl and finely grate the garlic clove into the mayo along with olive oil, lemon juice, parmesan, Worcestershire, anchovy oil and black pepper.
- Mix well with a whisk until smooth and set aside.
- For the fried bread crumb, add the butter to a medium pan set on medium/high heat and allow the butter to melt.
- Once the butter starts to foam, add the panko along with some salt to taste and mix around until golden brown, being careful not to burn it as it will cook quickly.
- Spread fried panko on a plate lined with a paper towel and allow to cool for 3 minutes.
- To finish, place the sliced broccoli stalks into a bowl and add 4-6TB of the dressing. Lightly mix it with two spoons and an adult amount of dressing to taste.
- Place a large bowl and lightly place the dressed stalk salad onto a nice bowl and pile high. Finish with the slivers of anchovies, some extra grated parmesan and the fried panko bread crumb.