Charred Broccoli Rabe With Ajo Blanco Sauce
Inspired by Spanish ajo blanco soup — at its essence a creamy, dairy-free blend of almonds, bread, garlic, olive oil, vinegar and water or stock that is also known as white gazpacho — this recipe from Nina Compton, the chef of Compère Lapin in New Orleans, glorifies garlic. Rather than creating a chilled soup, she replaces the traditional almonds with cashews and boosts the flavor profile of ajo blanco with a hefty pile of blanched garlic cloves, for a surprisingly sweet, nutty sauce that softens the smoky, bitter notes of the charred broccoli rabe. This vegetarian side pairs with just about any protein, but it’s got enough complexity to work as a main alongside some toasted bread and perhaps some beans. Its garlic flavor will linger, but you won’t mind. Alexa Weibel
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