b'Roasted Broccoli Salad with Miso-Caesar Dressing2 large broccoli heads, cutPreheat the oven to 220C. into floretsAdd 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 the broccoli florets mix on two-thirds of a 2 tbsp extra virgin olive oil large rimmed baking sheet. Roast for 30 minutes, tossing everything once after 20 minutes. Salt and pepper, to taste Transfer contents to a bowl, leaving any residual 1/ 3cup pankobacon grease on the pan. Add panko breadcrumbs breadcrumbs to pan, tossing in residual bacon fat. 1/ 4cup pecorino romanoPlace pan in the oven to toast breadcrumbs until or parmigiano reggianogolden, about 3 to 4 minutes. Watch closely to avoid cheese, freshly gratedburning. Prepare dressing by combining mayonnaise, lemon Miso-Caesar Dressing juice, miso paste, chopped capers, Worcestershire sauce, and garlic in a bowl. Mix well. Gradually 2 tbsp mayonnaise stream in olive oil, whisking constantly, until smooth. 1 tbsp fresh lemon juice Season with a few grinds of black pepper. 2 tsp white miso paste To the roasted broccoli mixture, add toasted breadcrumbs, grated cheese and dressing. Toss to 1 tsp capers, finelycombine. Serve warm or closer to room temperature.chopped1/ 4tsp Worcestershire sauce1 small clove garlic, grated or minced3 tbsp extra virgin olive oilCracked black pepper, to taste37'