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
2 small heads Little Gem lettuce (or butter 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
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I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.