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Appetizer
Charred Broccoli Caesar Cups
Delicious charred broccoli Caesar cups by the amazing Josh Capon!
Delicious charred broccoli Caesar cups by the amazing Josh Capon!
Violife Dairy Free Caesar Dressing
- 1 cup extra virgin olive oil
- 2 egg yolks
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 3-4 anchovies chopped
- 3 tbsp red wine vinegar
- 1 lemon juiced
- 3-4 peeled garlic clove grated
-
1 cup Violife 100% Vegan Just Like Grated Parmesan
- salt and pepper to taste
For the Salad:
- 2 pieces endive, separate into spears
- Toasted garlic breadcrumbs
-
Violife 100% Vegan Just Like Grated Parmesan
- Violife Caesar Dressing
- 1 bunch of broccoli
- extra virgin olive oil
For the Salad:
- 2 pieces endive, separate into spears
- Toasted garlic breadcrumbs
-
Violife 100% Vegan Just Like Grated Parmesan
- Violife Caesar Dressing
- 1 bunch of broccoli
- extra virgin olive oil
- Mix egg yolks, dijon, Worcestershire, anchovies, and garlic to form a paste. Stream in olive oil whisking to emulsify. Add in lemon juice, vinegar and grated Violife parmesan and season with salt and pepper. Place in the fridge until ready to use.
- Chop broccoli into small pieces or place in a food processor and pulse till small.
- Season with salt, pepper, and EVOO. Put on a sheet pan and blast in a 450 degree oven until light charred for about 8-10 mins; mix half way through.
- Let cool and toss with Violife Caesar dressing and fill the endive spears.
- Top with toasted garlic breadcrumbs and Violife Just Like Grated Parmesan. Serve and Enjoy!
- Top with toasted garlic breadcrumbs and Violife Just Like Grated Parmesan. Serve and Enjoy!
