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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
