charred-broccolini-caesar-with-kale-and-chickpeas

Salad recipes

Charred Broccolini Caesar with Kale and Chickpeas

2024-03-20 By : Admin
Little Gem lettuces, hearty kale, and crisp-tender Broccolini bring three levels of crunch, and provide plenty of leafy nooks and crannies to catch the thick, anchovy-laced dressing.

Ingredients

  • 1 ½ pounds fresh Broccolini, trimmed, thick stalks halved lengthwise

  • 2 tablespoons extra-virgin olive oil 

  • ½ teaspoon kosher salt, divided, plus more to taste

  • ½ teaspoon black pepper, divided, plus more to taste

  • ½ cup sliced almonds

  • 6 anchovy fillets, drained 

  • ½ cup mayonnaise

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Dijon mustard

  • ¾ teaspoon grated garlic 

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 3 small heads Little Gem lettuce, cored, big leaves torn (about 4 cups) 

  • 1 (8-ounce) bunch lacinato kale, stemmed and chopped (4 cups) 

  • 1 cup thinly sliced red onion 

Directions

    1. Preheat oven to 425°F with racks in middle and lower third positions. Toss together Broccolini, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet; spread in an even layer. Roast on middle rack in preheated oven until florets are lightly charred and stems are just crisp-tender, 15 to 17 minutes. Meanwhile, spread almonds in a glass or metal pie plate, and roast on lower rack until browned, 8 to 10 minutes. Let Broccolini and almonds cool 10 minutes.

    2. While Broccolini and almonds cook, finely chop anchovies, and mash using the flat side of a large knife to create a paste. Transfer anchovy paste to a small bowl; whisk in mayonnaise, vinegar, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper until combined.

    3. Toss together Broccolini, chickpeas, lettuce, kale, and onion in a large serving bowl. Add anchovy dressing, and toss to coat. Season with salt and pepper to taste, and toss again. Top with almonds.

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