Ingredients

• 8 cups fresh broccoli florets
• 2 tablespoons canola oil
• 1.5 teaspoons kosher salt
• 1.25 teaspoons black pepper
• 0.5 cups canola oil
• 0.5 cups shaved Parmesan cheese
• 3 hard-cooked eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 4 slices bacon
• 0.33 cups panko

Instructions

1. 1 Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread out broccoli on a large rimmed baking sheet. Toss with 2 tablespoons of the canola oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper until evenly coated.
3. 3 Roast in the preheated oven until broccoli is bright green and browned in spots, 18 to 20 minutes.
4. 4 Meanwhile, combine 1/2 cup oil, 1/4 cup Parmesan cheese, eggs, lemon juice, Worcestershire sauce, garlic, Dijon mustard, 3/4 teaspoon black pepper, and 3/4 teaspoon salt in a blender; process until smooth, about 2 minutes. Refrigerate until ready to serve.
5. 5 Add bacon to a large skillet over medium heat and cook, stirring occasionally, until crispy, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in skillet and do not wipe clean; discard remaining drippings.
6. 6 Add panko and remaining 1/4 teaspoon black pepper to skillet over low heat; cook, stirring constantly, until golden brown, about 3 minutes. Remove from heat.
7. 7 Transfer broccoli to a large serving bowl. Top with panko, bacon, and remaining 1/4 cup Parmesan. Drizzle with desired amount of Caesar dressing. Refrigerate remaining Caesar dressing for up to 4 days.

Nutrition per serving