Blistered Brassicas With Tamari Caesar

Step 1

Preheat oven to 350°. Bake8 oz. prepared cornbread, cut into ¾" pieces, in a single layer on a rimmed baking sheet, tossing once, until golden brown and crisp, 20–25 minutes. Let croutons cool.

Step 2

Meanwhile, working in 3 batches, cook2 bunches broccolini (about 1 lb. total), trimmed, and1 bunch broccoli rabe (about 1 lb.), trimmed, in a large pot of boilingsaltedwater just until bright green and partly tender, about 1 minute per batch. Using tongs, transfer to a bowl of ice water and let cool. Drain and place on a kitchen towel. Pat to remove as much moisture as possible. Cut any thicker stalks into 1"–2" pieces.

Step 3

Bring6 garlic cloves, thinly sliced, and3 Tbsp. grapeseed or vegetable oilto a bare simmer in a small saucepan over medium-low heat and cook, swirling occasionally, until garlic is just slightly darker in color and very soft, 10–12 minutes. Let cool 10 minutes. Transfer garlic along with oil to a blender. Add2 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, and 2 Tbsp. water and purée until smooth. With motor running, stream in3 Tbsp. grapeseed or vegetable oil; blend until emulsified. Taste dressing and season with salt if needed.

Step 4

Heat remaining1 Tbsp. grapeseed or vegetable oilin a large skillet over high. Working in batches, cook broccolini and broccoli rabe in a single layer, tossing occasionally, until tender and blistered in spots, about 3 minutes per batch. Season lightly with salt.

Step 5

Transfer broccolini and broccoli rabe to a platter. Drizzle generously with dressing (there will be extra), top with croutons, and sprinkle withfinely grated dairy-free or regular Pecorino or Gruyère.