Name: Blistered Brassicas With Tamari Caesar
Total time: 45 minutes
Yield: 4–6 servings
Ingredients: 8 oz. prepared cornbread, cut into ¾" pieces; 2 bunches broccolini (about 1 lb. total), trimmed; 1 bunch broccoli rabe (about 1 lb.), trimmed; Kosher salt; 6 garlic cloves, thinly sliced; 7 Tbsp. grapeseed or vegetable oil, divided; 2 large egg yolks; 6 oil-packed anchovy fillets; 3 Tbsp. sherry vinegar or red wine vinegar; 1 Tbsp. tamari soy sauce; 2 tsp. Dijon mustard; Finely grated dairy-free or regular Pecorino or Gruyère (for serving)

Blistered Brassicas With Tamari Caesar plated on a white plate that's on a wooden surface

Photograph by Isa Zapata

Cleophus Hethington, Zak the Baker’s chef de cuisine, uses tamari for salty complexity in his ode to Caesar dressing. While he uses dairy-free cheese to finish the dish, any sharp aged cheese (like Pecorino) would work. Cornbread croutons create a crisp finish with nutty sweetness; if you can’t find store-bought, Hethington says to bake some up using a box of Jiffy.

What you’ll need

Vitamix Blender
$380 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Large Skillet
$90 At Amazon
Large Pot
$65 At Amazon
Small Saucepan
$160 At Amazon

Recipe notes

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