bonappetit
Blistered Brassicas With Tamari Caesar
Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
👥 4 Servings👤 Cleophus Hethington📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●bowl
- ●saucepan
- ●blender
- ●skillet
📝 Preparation Steps
1
Preheat oven to 350°. Bake 8 oz. prepared cornbread, cut into ¾" pieces, in a single layer on a rimmed baking sheet, tossing once, until golden brown and crisp, 20–⏱️ 25 minutes. Let croutons cool.
. prepared cornbread, cut into ¾" pieces8 oz
2
Meanwhile, working in 3 batches, cook 2 bunches broccolini (about 1 lb. total), trimmed, and 1 bunch broccoli rabe (about 1 lb.), trimmed, in a large pot of boiling salted water just until bright green and partly tender, about ⏱️ 1 minute per batch. Using tongs, transfer to a bowl of ice water and let cool. Drain and place on a kitchen towel. Pat to remove as much moisture as possible. Cut any thicker stalks into 1"–2" pieces.
bunches broccolini (about 1 lb. total), trimmed2bunch broccoli rabe (about 1 lb.), trimmed1
3
Bring 6 garlic cloves, thinly sliced, and 3 Tbsp. grapeseed or vegetable oil to a bare simmer in a small saucepan over medium-low heat and cook, swirling occasionally, until garlic is just slightly darker in color and very soft, 10–⏱️ 12 minutes. Let cool ⏱️ 10 minutes. Transfer garlic along with oil to a blender. Add 2 large egg yolks, 6 oil-packed anchovy fillets, 3 Tbsp. sherry vinegar or red wine vinegar, 1 Tbsp. tamari soy sauce, 2 tsp. Dijon mustard, and 2 Tbsp. water and purée until smooth. With motor running, stream in 3 Tbsp. grapeseed or vegetable oil; blend until emulsified. Taste dressing and season with salt if needed.
. grapeseed or vegetable oil, divided7 Tbsplarge egg yolks2oil-packed anchovy fillets6. sherry vinegar or red wine vinegar3 Tbsp. tamari soy sauce1 Tbsp. Dijon mustard2 tsp
4
Heat remaining 1 Tbsp. grapeseed or vegetable oil in a large skillet over high. Working in batches, cook broccolini and broccoli rabe in a single layer, tossing occasionally, until tender and blistered in spots, about ⏱️ 3 minutes per batch. Season lightly with salt.
. grapeseed or vegetable oil, divided7 Tbsp
5
Transfer broccolini and broccoli rabe to a platter. Drizzle generously with dressing (there will be extra), top with croutons, and sprinkle with finely grated dairy-free or regular Pecorino or Gruyère.
Finely grated dairy-free or regular Pecorino or Gruyère (for serving)
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