Caesary Broccoli Raab Panzanella

Caesar is the superior salad dressing. This is an undebatable fact, and if you disagree, well, you are simply incorrect. Creamy, spicy, a little funky — she punches up crunchy and watery romaine, complements the vegetal flavor of kale, and transforms the humble crouton into a transcendent eating experience. However, chic as she may be, making this dressing can be a little high maintenance. My usual method involves a food processor and well-trained restraint in drizzling olive oil just slowly enough to emulsify without breaking the dressing. I was curious if I could accomplish the same pungent yet balanced flavor in a less effortful (and loud) way that had the multitasking potential required of simultaneous cooking and hosting. With a bunch of broccoli raab in the fridge and a new NYT Cooking recipe in my inbox, my curiosity found direction.

The version I landed on is a lovely side dish that's heftier than a typical salad but still brings freshness and acidity, which makes it the perfect accompaniment for a lighter or simpler main like a tomato-saucy pasta or roast chicken. Because it can be served warm or at room temperature, it can be made leisurely between other kitchen projects and mid-conversation. And because we're using roasted broccoli raab instead of fresh lettuce, it'll keep well for meal prep or picnics, too. The convenience pièce de résistance is that it only uses the bowl you'll eventually serve it in and one baking sheet. Versatile, straightforward, but in your face in the way every good Caesar is.

Ingredients: (serves 2)

  • 1 bunch broccoli raab

  • ½ baguette or ¼ loaf sourdough

  • ⅓ cup olive oil

  • 1 lemon

  • 3 cloves garlic

  • 4 anchovies

  • 1 teaspoon Dijon mustard

  • 1 can white beans

  • Kosher salt


  1. Bring a large pot of water to a boil and preheat the oven to 400°F.

  2. While the water is heating up, chop the broccoli raab into bite-sized pieces, thinly slice half the lemon (skin on), and slice the bread into the crouton size of your choosing. Add the bread and lemon slices to the serving bowl.

  3. Blanch the broccoli raab for one minute (this removes the bitterness), then transfer it to a colander and rinse with cold water to stop the cooking. Squeeze out as much water as you can without mushing up the pieces and pat with a paper towel to finish the job.

  4. Add the broccoli raab to the serving bowl with the bread, drizzle with half the olive oil and some salt, and toss to coat. Spread the broccoli, bread, and lemon on a baking sheet and roast for 15 minutes, or until the bread is toasted and the broccoli is starting to char.

  5. While that's roasting, prepare the dressing. Roughly chop the garlic, sprinkle with salt, and layer the anchovies on top. Finely chop it all together until it forms a paste, then add it to the serving bowl. Add the zest and juice of the remaining lemon half, the remaining olive oil, and the Dijon. Whisk until it comes together. Rinse the beans, add ¼ of the can to the bowl, and mash into the dressing.

  6. Remove the baking sheet from the oven and chop up the roasted lemon pieces, mixing them into the dressing. Add a bit more olive oil if the dressing looks too thick.

  7. Add the broccoli raab, croutons, and remaining beans to the bowl and toss to coat. Serve warm or at room temperature.

recipesSienna Mintz