- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Caesar Dressing:
Fried Broccoli:
Assembly:
Method
Caesar Dressing: In tall narrow container, using immersion blender, purée egg yolk, garlic, mustard, vinegar, anchovy and capers until smooth. With motor running, add oil in thin stream. Stir in Parmesan. Cover and set aside in refrigerator.
Fried Broccoli: Steam broccoli florets for 2 minutes, then plunge in ice bath. Drain; pat completely dry. Set aside.
In large bowl, stir together flour and garlic powder; season with salt and pepper. Whisk in beer until combined.
In Dutch oven or heavy-bottomed saucepan over medium heat, heat oil to 325ºF. Dip half of the broccoli florets into flour mixture to completely coat; transfer florets to oil, a few at a time. Cook until broccoli is golden brown and crispy, 3 to 4 minutes. Drain on paper towel-lined plate. Repeat with remaining broccoli florets.
Assembly: In bowl, combine lettuce, Parmesan and croutons, and bacon bits, if using. Add half of the Caesar Dressing; toss to coat. Top with Fried Broccoli; serve with remaining Caesar Dressing for dipping.
Nutritional facts Per serving: about
- Calories 590
- Total fat 43 g
- Saturated fat 9 g
- Cholesterol 65 mg
- Sodium 595 mg
- Total carbohydrate 40 g
- Fibre 5 g
- Sugars 2 g
- Protein 10 g
- Iron 3 mg
