Broccoli Caesar salad with tahini Caesar dressing

Cube the bread, toss with about a tablespoon of neutral oil and a big pinch of salt.

Heat the oven to 375F and bake the croutons on a quarter sheet tray for 15 minutes total.

Cut the broccoli crowns into three quarter inch pieces, as square as possible; too big is raw to chew, too small and it will not cook right.

Cut the core out of the napa cabbage heart with a diagonal slice each side and lose some of the outer leaves, keeping the frilly drier yellow middle.

Heat a medium saute pan over high heat, add the very well drained capers first and the oil after so any residual liquid sizzles off, then fry them about one minute until they puff, crisp and go golden brown; drain on paper towel.

Return the pan to high heat, throw in the broccoli first then the oil, and cook about 30 seconds to take the raw off the outside without losing the crunchy core; taste, salt if bland, and drain in a paper towel lined bowl. Repeat in batches.

Put the tahini, lemon juice, garlic, anchovy and 100 g of water in a mixing cup and puree with an immersion or regular blender.

Drizzle in the neutral oil slowly at first to emulsify; the base will hold a lot of oil. Chill the dressing.

Chop the cooled croutons so there are both crouton pieces and bread crumbs, which soak up the dressing and act as a binder.

Grate about three tablespoons of Parmesan on the finest side of a box grater.

Toss everything in a big bowl and plate.