Ingredients

1 large garlic clove, finely chopped

1 tbsp. fresh lemon juice

3 anchovy fillets, preferably packed in oil

1/8 tsp. (or more) kosher salt, divided

1/2 cup mayonnaise

1/2 tsp. Worcestershire sauce

1/4 tsp. freshly ground black pepper

4 oz. white country-style bread, torn into 3/4″ pieces

3 tbsp. extra-virgin olive oil

1/8 tsp. kosher salt, plus more as needed

8 oz. broccoli, cut into 1” florets

8 oz. cavatappi pasta

1/2 oz. Parmesan, finely grated (about 1/4 cup)

Instructions

Step 1: In a small bowl, combine the finely chopped garlic and fresh lemon juice. Let the mixture sit for 5 minutes to mellow the garlic flavor.

Step 2: On a cutting board, finely chop the anchovy fillets. Sprinkle 1/8 teaspoon of kosher salt over them and continue chopping, using the flat edge of the knife to smash the anchovies into a paste.

Step 3: Add the anchovy paste to the bowl with the garlic and lemon. Stir in mayonnaise, Worcestershire sauce, freshly ground black pepper, and whisk until smooth. Taste and adjust seasoning with salt or more lemon juice if needed. Cover and refrigerate until ready to use. The dressing can be made up to one day ahead.

Step 4: Preheat the oven to 400°F (200°C) and place a rack in the center. Toss the torn bread pieces with 2 tablespoons of olive oil and 1/8 teaspoon of kosher salt in a large bowl. Spread the bread evenly on a large metal baking sheet and bake for 8 to 10 minutes until golden and crisp. Let cool.

Step 5: Bring a medium pot of salted water to a boil. Add broccoli florets and cook, stirring occasionally, for 3 to 4 minutes until just tender. Drain broccoli in a fine-mesh sieve and transfer to the reserved bowl.

Step 6: Return the pot of water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain pasta in a fine-mesh sieve, rinse under cold water to stop cooking and remove excess starch, then transfer to the bowl with broccoli. Toss with the remaining 1 tablespoon of olive oil. Refrigerate for at least 1 hour, up to 1 day, until chilled.

Step 7: Drizzle about three-quarters of the Caesar dressing over the pasta and broccoli, tossing to coat evenly. Coarsely crush half of the toasted croutons and add them along with three-quarters of the grated Parmesan. Toss gently until combined.

Step 8: Transfer the salad to a serving bowl. Top with the remaining whole croutons and Parmesan. Serve with the remaining dressing on the side for extra flavor.

Tips & Variations

Use gluten-free bread and pasta to make this dish gluten-free without sacrificing taste.

For a lighter dressing, substitute half the mayonnaise with Greek yogurt.

Add grilled chicken or chickpeas for extra protein and a heartier salad.

Use leftover crusty bread to make the croutons and reduce food waste.

FAQs

Can I use a different type of pasta?

Yes, you can substitute cavatappi with other short pasta shapes like rotini, penne, or fusilli. Just be sure to cook according to package instructions until al dente.

What if I don’t like anchovies?

Anchovies add a signature umami flavor to Caesar dressing, but if you prefer to omit them, you can increase Worcestershire sauce slightly or add a teaspoon of capers for a briny note.