Ingredients
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1 ½ pounds fresh Broccolini, trimmed, thick stalks halved lengthwise
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2 tablespoons extra-virgin olive oil
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½ teaspoon kosher salt, divided, plus more to taste
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½ teaspoon black pepper, divided, plus more to taste
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½ cup sliced almonds
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6 anchovy fillets, drained
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½ cup mayonnaise
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2 tablespoons red wine vinegar
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1 tablespoon Dijon mustard
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¾ teaspoon grated garlic
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1 (15-ounce) can chickpeas, drained and rinsed
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3 small heads Little Gem lettuce, cored, big leaves torn (about 4 cups)
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1 (8-ounce) bunch lacinato kale, stemmed and chopped (4 cups)
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1 cup thinly sliced red onion
Directions
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Preheat oven to 425°F with racks in middle and lower third positions. Toss together Broccolini, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet; spread in an even layer. Roast on middle rack in preheated oven until florets are lightly charred and stems are just crisp-tender, 15 to 17 minutes. Meanwhile, spread almonds in a glass or metal pie plate, and roast on lower rack until browned, 8 to 10 minutes. Let Broccolini and almonds cool 10 minutes.
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While Broccolini and almonds cook, finely chop anchovies, and mash using the flat side of a large knife to create a paste. Transfer anchovy paste to a small bowl; whisk in mayonnaise, vinegar, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper until combined.
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Toss together Broccolini, chickpeas, lettuce, kale, and onion in a large serving bowl. Add anchovy dressing, and toss to coat. Season with salt and pepper to taste, and toss again. Top with almonds.
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Make Ahead
Dressing can be made up to 3 days ahead and refrigerated in an airtight container.