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overhead view of bowl of roasted Broccolini Caesar Salad

Roasted Broccolini Caesar Salad

Dawn Dobie
A mixture of roasted Broccolini, kale, and crisp lettuce makes a hearty, imaginative salad.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2

Ingredients
  

  • ¼ cup raw pistachios
  • ¾ pound fresh Broccolini ends trimmed off and thick stems halved lengthwise
  • 1 ½ tablespoons extra-virgin olive oil
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper plus more for the salad dressing
  • 1 shallot thinly sliced
  • 3 anchovy fillets drained (or 1 teaspoon anchovy paste)
  • ¼ cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • Scant ½ teaspoon grated garlic
  • ½ 15- ounce can chickpeas drained and rinsed
  • 2 cups crunchy lettuce leaves --such as Little Gem, Romaine, Rocky Mountain Crunch or other, torn into bite-size pieces
  • 4 ounces Lacinato Kale leaves stemmed and thinly sliced (about 2 cups)
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Preheat oven to 350 degrees F. Place pistachios on a baking pan and roast for 8-10 minutes, stirring once or twice. Remove from oven, transfer to a plate and allow to cool.
  • Raise oven temperature to 425 degrees F. Line a baking sheet with parchment paper or foil. Toss Broccolini with olive oil on baking sheet, making sure that the Broccolini heads are oiled, then season with ¼ teaspoon each salt and black pepper. Spread the Broccolini so that they don’t overlap and roast until the florets are charred a bit, 12-17 minutes. Remove from the oven and allow to cool. When they are cool, cut the stalks in half crosswise.
  • Place the sliced shallot in a small bowl of ice water while you prepare the other ingredients. Drain well and pat dry before adding to salad.
  • While the Broccolini bakes, tear the lettuce leaves and slice the kale.
  • Meanwhile chop anchovy fillets into very small pieces, then mash them with a fork. Whisk together the mayonnaise, vinegar, mustard, and garlic in a small bowl. Season liberally with black pepper and stir in anchovy paste. Mix well.
  • Place the Broccolini, lettuce, and kale together in a large serving bowl. Add the dressing and toss. Sprinkle on the shallots, chickpeas, and Parmesan. Toss again. Sprinkle with pistachios and serve.

Notes

Adapted from a recipe by Justin Chapple in Food and Wine, June 2021.
Salad dressing can be made up to 3 days ahead. Cover and refrigerate.