Go Back
–+ servings

Recipe

Miso Broccoli Salad

Miso Broccoli Salad

Print
Prep Time 10 minutes
Servings 2
Print recipe

Ingredients:  

  • 6 large Broccoli Heads Cut into florets
  • 1/4 cup Parmesan Cheese Grated
  • 5 strips Bacon Fried and chopped
  • 2 tbs Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

For the Panko

  • 1/3 cup Panko crumbs
  • 1 tbs Olive oil

For the Dressing

  • 2 tbs Mayo Or Greek Yogurt
  • 2 tsp White Miso
  • 1 small Garlic Clove Minced or grated
  • 1 tbs Lemon juice
  • 1/2 tsp Worcestershire
  • 1 tsp Dijon Mustard
  • 1 tsp Black Pepper
ECK

Instructions: 

  • Start by preheating your oven to 400°F. As it's preheating, place a large baking sheet into the oven and allow it to heat up.
  • With a sharp knife, cut 6 heads of broccoli into bite-sized florets. Place them into a large bowl and season with 2 tbsp of olive oil, 1 tsp of kosher salt, and 1 tsp of freshly cracked pepper. Once your oven is heated, roast until golden brown. Remove from the oven and let cool.
  • Place a frying pan over medium heat. Add in 1 tbsp of olive oil; once heated, dump in ⅓ cup of panko breadcrumbs. Keep your eye on the pan as they can burn quickly. Keep stirring; fry for 3-4 min or until golden brown. Remove from heat and set aside.
  • Lastly, into a bowl, add 2 tbsp of mayo, 1 tbsp of lemon juice, 2 tsp of miso paste, 1 tsp of Dijon, ½ tsp of Worcestershire, 1 small minced garlic clove, 1 good crack of black pepper, and 3 tbsp of olive oil. Give that a good mix and set aside.
  • Add your roasted broccoli to a bowl, crumble in your bacon, pour over your dressing, and garnish with fried panko breadcrumbs and more Parm.