Roasted Broccoli & Parmesan Salad

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Lemonade is the bomb, and no I’m not talking about the tart, thirst quenching glass of lemonade, I’m talking about Lemonade the restaurant.

Lemonade is a small southern California restaurant chain styled like a grown up cafeteria. There’s an endless bar of fresh deli salads, hot stews, sandwiches, desserts and most importantly a variety of lemonade.

I love grabbing lunch at Lemonade because I can pick 1-4 portions of their salads and a sugar-free lemonade without feeling full. My favorites are the Broccoli, Ricotta, Avocado Tomato and when I feel like treatin’ myself, Truffle Mac n’ Cheese.

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I recently bought the Lemonade cookbook online and was overjoyed when I found my three favorites inside! I changed up the Broccoli Ricotta salad by using parmesan cheese instead of the ricotta and it tasted like the real deal. I made this for my family the other night but ended up eating the whole salad by myself because it was so good!

Broccoli Parmesan Salad

Serves: 4

Ingredients: 

Broccoli:

  • 2 heads broccoli, in florets
  • 1/4 cup EVOO
  • 1/4 cup parmesan flakes
  • 1/4-1/2 cup dressing
  • Salt and pepper

Dressing:

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 1 tsp agave nectar
  • 2 tbsp white wine vinegar
  • 3/4 cup EVOO
  • 1/2 shallot, minced
  • Salt and pepper

Directions: 

1. Preheat oven to 400F.

2. Prepare dressing by blending all of the dressing ingredients in a food processor for 1-2 minutes until the olive oil is emulsified. Store in the fridge until broccoli is ready.

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3. Drizzle broccoli with olive oil, salt, and pepper. Bake for 25 minutes, stirring occasionally.

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3. Transfer to a bowl and let cool for 10-15 minutes.  P1010611

4. Toss with parmesan and white wine dressing. P1010613

5. Store in the fridge until you are ready to serve.

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