Winner Winner Chicken Broccoli Caesar

Makes 4 to 6 servings

INGREDIENTS

1 head broccoli, cut into florets 3 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon black pepper

Dressing:

1 garlic clove 2 anchovy fillets in olive oil 1 cup mayonnaise Splash Worcestershire sauce 1 teaspoon whole grain mustard ½ teaspoon black pepper ¼ cup extra-virgin olive oil Juice from ½ lemon 3 tablespoons freshly grated Parmesan, plus more to garnish ½ teaspoon Everything Bagel seasoning, plus more to garnish

DIRECTIONS

Heat the oven to 400 degrees. Line a flat baking sheet with aluminum foil.

In a large bowl, toss broccoli with oil, season with salt and pepper and toss to coat. Place on baking sheet and level out to make one single layer. Roast in the oven for 4 to 5 minutes, just until barely cooked through. Remove from the oven and let sit at room temperature for 15 minutes, then transfer broccoli to the refrigerator until very cold. For the dressing: Smash the garlic clove and combine with the anchovy, mincing until very fine to blend. In a large bowl, combine the mayonnaise, Worcestershire sauce, mustard, pepper and anchovy-garlic mixture and stir to combine well. Slowly drizzle and whisk in the olive oil, then squeeze in juice from approximately half a lemon. Check the seasoning and adjust with more lemon or pepper to taste. When ready to serve, combine cold roasted broccoli and a generous dollop or two of dressing in a large bowl. Mix well to coat each piece of broccoli. Sprinkle in Parmesan cheese and bagel seasoning and mix lightly. Transfer to a serving platter and garnish with additional cheese and bagel seasoning. Serve chilled.

— Jeremy Cheng, Winner Winner Chicken, San Mateo