Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



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Broccoli Caesar Salad + My Weekly Calendar

Nov 7, 2018

Today I wanted to share a fun version of a caesar salad.  If you are looking for new side dish ideas for Thanksgiving this would be a good one!  While I cook I always taste as I go and I could not stop eating this salad.   Trust me on this one it is soooooo good!  The creamy dressing paired with the crisp, raw broccoli and shreds of Parmesan cheese was killer. I am sure you could use store bought caesar dressing but this homemade one is so good and easy to whip together.  Don’t be scared of the anchovies they give the dressing killer flavor and it doesn’t taste fishy at all.  I used mayo instead of eggs in my dressing only because the kids were eating it and sometimes raw eggs weird me out- but it can be made either way.  I also doubled the dressing but didn’t quite need 2 full servings (I like sauce though so one serving may be enough for most) .  You don’t want too much dressing or the salad will get watery.  If you make this ahead I would just toss with the dressing about 30 minutes before serving so it has time to sit and the flavors to mesh.  Enjoy!

B R O C C O L I  C A E S A R  S A L A D- (adapted via Bon Appetit)

  • 2 oil-packed anchovy fillets (optional)
  • 1 garlic clove, thinly sliced
  • ¼ cup fresh lemon juice
  • 2 tsp. Dijon mustard
  • Kosher salt
  • 1 large egg yolk or 2 Tbsp. mayonnaise ( I used mayo)
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. grated Parmesan
  • 1/2 cup shredded Parmesan, plus extra shreds for topping
  • 2 medium heads of broccoli (about 1½ lb.)
  • ¼ head of savoy or Napa cabbage
  • toasted pine nuts
  • Freshly cracked black pepper

    Using the side of a knife, mash anchovies and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.

    Thinly slice the broccoli into small florets.  I thin sliced these in half to have thinner smaller pieces.  Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt.  Stir in 1/2 cup shredded Parmesan cheese.  Let sit 10 minutes.  Taste and make/add more dressing if needed.

    Top salad with shaved Parmesan, pine nuts, and a few grinds of pepper.


    I had so many questions about my weekly calendar so I wanted to include it on here again.  I LOVE mine.  It comes with 52 pages so one for each week.  Not many left in stock so grab one while you can!

    Calendar | also HERE in a similar version | also HERE

    I also really like this Daily Projects one as well, I may have to order it!

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