Liven up Your Weeknight Dinner With This Roasted Veggie Caesar Salad

Ingredients

• 4 oil-packed anchovy fillets
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 1/4 teaspoon kosher salt
• 2 tablespoons (30ml) lemon juice from 1 lemon
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 pinch freshly ground black pepper
• 6 tablespoons (90ml) extra-virgin olive oil
• 2 tablespoons finely grated Parmigiano-Reggiano plus 1/2 ounce shaved (about 1/2 cup) divided
• 8 ounces (225g) broccolini (about 1 bunch), ends trimmed, trimmed and cut into 1-inch pieces
• 8 ounces (225g) cremini mushrooms, washed, trimmed and quartered
• 1 medium red bell pepper (8 ounces; 225g), cored and cut into 1-inch pieces (about 1 cup)
• 1 medium yellow onion (9 ounces; 225g), roughly chopped (about 1 cup)
• 4 ounces baby green leaf lettuce, gem, or baby romaine lettuce (about 4 cups), washed and dried
• 1/2 cup Caesar bread crumbs, if desired

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