Charred broccoli florets, homemade Caesar dressing, crispy capers, shaved Parmesan, and sourdough croutons. The Caesar reborn and improved.
Cut into large florets. Toss with oil and salt. Roast 230°C for 20 minutes or until edges are deeply charred and stalks are tender. The char is the entire point.
Pat capers dry. Fry in shallow oil 2 minutes until they open and crisp like little flowers. Drain on paper towels. These are the surprise element.
Whisk egg yolks, anchovy, garlic, lemon juice. Slowly drizzle in olive oil to emulsify. Finish with Parmesan and crack of black pepper.
Arrange charred broccoli on platter. Spoon Caesar generously over. Add croutons and crispy capers. Shave Parmesan over the top extravagantly.