The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.
Recipe information
Yield
4 Servings
Ingredients
GRILLED ZUCCHINI PURéE
2
1
1
½
DRESSING
6
1
2
1
2
⅓
BROCCOLI AND ASSEMBLY
1
2
½
¼
Preparation
GRILLED ZUCCHINI PURéE
Step 1
Prepare grill for medium-high heat. Season zucchini with salt and pepper and grill until tender and lightly charred, about 2 minutes per side. Let cool slightly, then blend zucchini, garlic, and coriander in a blender until smooth. With motor running, slowly add oil and blend until combined; season with salt and pepper.
DRESSING
Step 2
Blend anchovies, egg yolk, crème fraîche, lemon zest, and lemon juice in a blender until smooth. With motor running, slowly add oil and blend until dressing thickens, adding more oil as needed; season with salt and pepper.
BROCCOLI AND ASSEMBLY
Step 3
Cut 12 4”-long florets from broccoli (you’ll need to cut through stalks). Cut remaining broccoli into bite-size florets; peel broccoli stalks and, using a mandoline or very sharp knife, thinly shave them (you should have about 1 cup).
Step 4
Cook all florets in a large pot of boiling salted water until bright green, about 2 minutes. Drain and transfer to a colander set in a bowl of ice water; let cool. Drain; transfer to a paper towel–lined plate.
Step 5
Heat oil in a large skillet over medium-high heat. Sear 4”-long florets until cut sides of stalks are golden, about 2 minutes per side. Set aside.
Step 6
Toss shaved broccoli stalks and small broccoli florets with some of the dressing in a small bowl.
Step 7
Spoon zucchini purée onto plates and top with broccoli; drizzle with some dressing and top with greens and pine nuts.
Step 8
*DO AHEAD:*Zucchini purée and dressing can be made 1 day ahead. Cover and chill separately.