b'Roasted Broccoli Salad with Miso-Caesar Dressing2 large broccoli heads, cutPreheat the oven to 220C. into florets Add broccoli, diced bacon and shallots to a large 170g raw uncured bacon,bowl. Add 2 tbsp olive oil and season to taste with diced salt and pepper, then toss well. 2 medium shallots, sliced Arrange broccoli florets mix on two-thirds of a large rimmed baking sheet. Roast for 30 minutes, 2 tbsp extra virgin olive oil tossing everything once after 20 minutes. Salt and pepper to taste Transfer contents to a bowl, leaving any residual bacon grease on the pan. Add panko 1/3cup panko breadcrumbs breadcrumbs to pan, tossing in residual bacon fat. 1/4cup freshly gratedPlace pan in the oven to toast breadcrumbs until pecorino romano orgolden, about 3 to 4 minutes. parmigiano ReggianoNote: watch closely to avoid burning. cheese Meanwhile, prepare dressing by combining Miso-Caesar dressing mayonnaise, lemon juice, miso paste, chopped capers, Worcestershire sauce, and garlic in a 2 tbsp mayonnaise bowl. Mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with 1 tbsp fresh lemon juice a few grinds of black pepper. 2 tsp white miso paste To the bowl with roasted broccoli mixture, add toasted breadcrumbs, grated cheese and 1 tsp finely chopped capers dressing. Toss to combine. Serve warm or closertsp Worcestershire sauce to room temperature. 1 small clove garlic, grated or minced3 tbsp extra virgin olive oilCracked black pepper to taste27'