Ingredients

The following ingredients have 6 Servings
  • 3 medium heads of broccoli with stems
  • 7 ounces prosciutto (thinly sliced)
  • 2 cups cubed bread (I like to pull small pieces from a loaf with my hands)
  • 3 teaspoons olive oil (divided (see notes))
  • ¼ teaspoon sea salt
  • ½ cup thick yogurt
  • ¼ cup grated parmesan (plus extra for serving)
  • 1 teaspoon Worcestershire sauce
  • 1 anchovy (minced (or ½ teaspoon anchovy paste))
  • ½ teaspoon Dijon mustard
  • Juice from ½ lemon
  • 1 clove garlic (very finely minced)
  • Sea salt and pepper (to taste)

Instruction

  • Cut the broccoli into pieces, keeping the stems long. Wrap one piece of prosciutto around each stem, squeezing a little once it's wrapped so it sticks together well. It's ok if a few of the pieces aren't wrapped. Drizzle the broccoli tops with 2 teaspoons of the oil
  • Place the cubed bread in a medium-sized bowl. Drizzle with the remaining teaspoon of oil and the salt and toss to coat.
  • Oil your grill and preheat to high. While the grill is heating, mix all the Yogurt Caesar Dressing ingredients together in a medium-sized bowl. Season to taste with salt and pepper.
  • Grill the bread until grill marks appear on all sides. Lower the heat to medium-high and add the prosciutto wrapped broccoli. Grill, turning a few times, until the prosciutto is crispy, the broccoli is tender, and there are a few grill marks on the broccoli tops, about 7-8 minutes.
  • Plate the grilled broccoli and drizzle with the dressing. Top with the croutons and some extra parmesan cheese.