Blistered Broccolini with Tamari Caesar & Cornbread Croutons

Salads · Side Dishes

Blistered Broccolini with Tamari Caesar & Cornbread Croutons

Blanched greens get a quick blister in a hot skillet before meeting a creamy tamari Caesar dressing. Cornbread croutons add a crisp, slightly sweet contrast to the bitter broccoli rabe.
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Serves
6 servings

Bring it to the table

About this recipe.

Broccolini and broccoli rabe with a garlic-tamari Caesar dressing and crisp cornbread cubes.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 oz prepared cornbread (cut into 3/4-inch pieces)
  • 2 bunches broccolini (about 1 lb total, trimmed)
  • 1 bunch broccoli rabe (about 1 lb, trimmed)
  • kosher salt (to taste)
  • 6 garlic cloves (thinly sliced)
  • 7 tablespoons grapeseed or vegetable oil (divided)
  • 2 large pasteurized egg yolks
  • 6 oil-packed anchovy fillets
  • 3 tablespoons sherry or red wine vinegar
  • 1 tablespoon tamari
  • 2 teaspoons Dijon mustard
  • 2 tablespoons water (for dressing)
  • finely grated Pecorino or Gruyère (for serving)

Dry the greens before the hot skillet

Blanching softens the stalks; drying them thoroughly lets the skillet add browned spots. Toss the greens in batches so the pan stays hot.

At the table

Serve on a platter with the dressing drizzled over and the croutons added at the last moment.

The cooking plan

How to make Blistered Broccolini with Tamari Caesar & Cornbread Croutons.

  1. Heat the oven to 350°F. Spread the cornbread on a rimmed baking sheet and bake for 20–25 minutes, tossing once, until golden and crisp. Let cool.

  2. Working in three batches, boil the broccolini and broccoli rabe in salted water for about 1 minute per batch, until bright green and partly tender. Transfer to ice water, drain and pat thoroughly dry. Cut thicker stalks into 1–2-inch pieces.

  3. Put the garlic and 3 tablespoons oil in a small saucepan. Bring to a bare simmer over medium-low heat and cook for 10–12 minutes, swirling occasionally, until the garlic is soft and only lightly colored. Remove and cool for 10 minutes.

  4. Blend the garlic and its oil with the pasteurized yolks, anchovies, vinegar, tamari, mustard and water until smooth. With the blender running, slowly pour in 3 tablespoons oil to emulsify. Taste before adding salt.

  5. Heat the remaining tablespoon oil in a large skillet over high heat. Cook the dried greens in single-layer batches for about 3 minutes each, tossing occasionally, until tender and blistered. Season lightly with salt.

  6. Arrange on a platter and drizzle with dressing; there will be some extra. Add the cornbread croutons and grated cheese. Serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Blistered Broccolini with Tamari Caesar & Cornbread Croutons

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Broccolini and broccoli rabe with a garlic-tamari Caesar dressing and crisp cornbread cubes.
Print Recipe
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Contemporary
Ingredients Instructions Notes

Ingredients
  

  •  
    8 oz prepared cornbread cut into 3/4-inch pieces
  •  
    2 bunches broccolini about 1 lb total, trimmed
  •  
    1 bunch broccoli rabe about 1 lb, trimmed
  • kosher salt to taste
  •  
    6 garlic cloves thinly sliced
  •  
    7 tablespoons grapeseed or vegetable oil divided
  •  
    2 large pasteurized egg yolks
  •  
    6 oil-packed anchovy fillets
  •  
    3 tablespoons sherry or red wine vinegar
  •  
    1 tablespoon tamari
  • 2 teaspoons Dijon mustard
  • 2 tablespoons water for dressing
  •  
    finely grated Pecorino or Gruyère for serving

Instructions
 

  1. Heat the oven to 350°F. Spread the cornbread on a rimmed baking sheet and bake for 20–25 minutes, tossing once, until golden and crisp. Let cool.
  2. Working in three batches, boil the broccolini and broccoli rabe in salted water for about 1 minute per batch, until bright green and partly tender. Transfer to ice water, drain and pat thoroughly dry. Cut thicker stalks into 1–2-inch pieces.
  3. Put the garlic and 3 tablespoons oil in a small saucepan. Bring to a bare simmer over medium-low heat and cook for 10–12 minutes, swirling occasionally, until the garlic is soft and only lightly colored. Remove and cool for 10 minutes.
  4. Blend the garlic and its oil with the pasteurized yolks, anchovies, vinegar, tamari, mustard and water until smooth. With the blender running, slowly pour in 3 tablespoons oil to emulsify. Taste before adding salt.
  5. Heat the remaining tablespoon oil in a large skillet over high heat. Cook the dried greens in single-layer batches for about 3 minutes each, tossing occasionally, until tender and blistered. Season lightly with salt.
  6. Arrange on a platter and drizzle with dressing; there will be some extra. Add the cornbread croutons and grated cheese. Serve promptly.

Notes

Use pasteurized yolks because the dressing is served without a cooking step. Keep the dressing refrigerated until serving.
Makes 4 generous or 6 smaller servings, with extra dressing.
This dressing contains anchovies; it is not a vegetarian Caesar.

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