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Charred Broccolini Caesar with Kale and Chickpeas

home recipes Salad
Charred Broccolini Caesar with Kale and Chickpeas

Charred Broccolini Caesar with Kale and Chickpeas

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.

Nutrition Information
  • Calories: 291 kcal
  • Carbohydrates: 34g
  • Protein: 9g
  • Potassium: 400mg
  • Fiber: 3g
  • Sugar: 3g

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 

Instructions:

    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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