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.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Vitamix Blender
$380 $330 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Large Skillet
$90 At Amazon
Large Pot
$65 $60 At Amazon
Small Saucepan
$160 $150 At Amazon
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Bake 8 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, cook 2 bunches broccolini (about 1 lb. total), trimmed, and 1 bunch broccoli rabe (about 1 lb.), trimmed, in a large pot of boiling salted water 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
Bring 6 garlic cloves, thinly sliced, and 3 Tbsp. grapeseed or vegetable oil to 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. Add 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, and 2 Tbsp. water and purée until smooth. With motor running, stream in 3 Tbsp. grapeseed or vegetable oil; blend until emulsified. Taste dressing and season with salt if needed.
Step 4
Heat remaining 1 Tbsp. grapeseed or vegetable oil in 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 with finely grated dairy-free or regular Pecorino or Gruyère.
