Soups & Salads
Charred Broccolini Caesar with Kale and Chickpeas
Description
Smoky, charred Broccolini and chickpeas give this take on Caesar salad the heft it needs to be a main course. Texture is the secret to a salad's wow factor. Here, 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
- 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.
- 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.
- 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.
