Prepare Caesar Dressing; cover and refrigerate while blanching and cooling the broccoli.

Blanch Broccoli – Conventional method

1. Steam the broccoli just until crisp-tender, 2 to 3 minutes.
2. Plunge immediately into a bowl of ice water to stop the cooking and preserve the vibrant green color.
3. Drain and place on a paper towel to dry.

Blanch Broccoli – Instant Pot method

1. Place the steamer basket inside Instant Pot liner. Fill with water to just below the basket (no water in the basket, just under). Fill with broccoli florets. Lock lid in place and set on “Pressure Cook”, high, for 0 minutes, turn off “keep warm” and hit start.
2. As soon as it signals that it’s done, quick release the steam. When steam is completely released, remove broccoli and plunge immediately into a bowl of ice water to stop the cooking and preserve the vibrant green color.
3. Drain and place on a paper towel to dry.

Broccoli Salad Assembly

1. Place cooked broccoli florets in a large serving bowl and gently toss with olives, onion and pepper.
2. Gently toss with 1/2 of the Caesar dressing and the Parmesan cheese, if using. (Can also serve Parmesan on the side.) Add additional dressing as needed.
3. Season to taste with salt and pepper.
4. Chill for at least 2 hours before serving.