Roasted Broccoli Salad with Miso dressing

Ingredients

• 1 head Broccoli
• 6 slice Bacon
• 2 pcs Shallot
• 2 tbsp Olive oil
• 60 ml Pecorino romano
• 50 g Breadcrumbs, panko
• 2 tbsp Mayonnaise, low fat
• 1 tbsp Lemon juice
• 1 tbsp Miso paste, Marukome
• 1/2 tsp Anchovy paste
• 1/4 tsp Worcestershire sauce
• 1 clove Garlic

Method

1. Preheat oven to 425ºF.
2. Arrange broccoli florets on about two-thirds of a large rimmed baking sheet. Add diced bacon to remaining space, and scatter shallots over bacon. Toss broccoli in 2 Tbsp. olive oil, and season to taste with salt and black pepper. Roast for 30 minutes, tossing everything once after 20 minutes.
3. Transfer contents to a bowl, leaving any residual bacon grease on the pan. Add panko breadcrumbs to pan, tossing in residual bacon fat. Place pan in the oven to toast breadcrumbs until golden, about 3 to 4 minutes, rotating the pan once halfway through.
4. Meanwhile, prepare dressing by combining mayonnaise, lemon juice, miso paste, anchovy paste, Worcestershire sauce, and garlic in a bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with a few grinds of black pepper.
5. To the bowl with roasted broccoli mixture, add toasted breadcrumbs, grated cheese, and dressing; toss to combine. Serve warm or closer to room temperature.