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Epicurious
Bon Appétit

Blistered Brassicas With Tamari Caesar

By Cleophus Hethington

5.0

(2)

Blistered Brassicas With Tamari Caesar plated on a white plate that's on a wooden surface
Photograph by Isa Zapata

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. 

What you’ll need

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