- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
