Charred Broccoli With Anchovy Vinaigrette

Tender broccoli florets are charred to perfection and tossed with a bold anchovy vinaigrette, finished with Parmesan and charred lemon for a savory Mediterranean-inspired side dish.

italian

mediterranean

Nutrition

Provides healthy fats from olive oil, protein from anchovies and Parmesan, plus fiber and vitamins from broccoli with moderate sodium content.

Calories	155 kcal
Energy	649 kJ
Protein	4 g
Total Fat	15 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	10 g
Cholesterol	6 mg
Carbohydrate	4 g
Sugars	2 g
Dietary Fibre	2 g
Sodium	231 mg

*per serving

PescatarianGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeLow SugarLow CarbHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Charred Broccoli With Anchovy Vinaigrette

NYT Cooking (Dan Pelosi)

8

Name: Charred Broccoli With Anchovy Vinaigrette — Tasty Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: Kosher Salt; 2 large heads Broccoli (stems peeled, cut into large florets); 3 Lemon (1 zested and juiced, 2 halved); 2 tablespoon White Wine Vinegar; 1 ounce tin Anchovies In Oil; 1 Garlic Clove; Black Pepper (freshly ground); 0.75 cup Extra-virgin Olive Oil (divided); 2 ounce Parmesan (cut into large hunks)

servings

0

per serve

0

minutes

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Ingredients

Kosher Salt

2 large heads Broccoli stems peeled, cut into large florets

3 Lemon 1 zested and juiced, 2 halved

2 tablespoon White Wine Vinegar

1 ounce tin Anchovies In Oil

1 Garlic Clove

Black Pepper freshly ground

0.75 cup Extra-virgin Olive Oil divided

2 ounce Parmesan cut into large hunks

Equipment

Large nonstick skillet

Serving Bowl

Large pot

Blender

Instructions

Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook until bright green and barely tender, 2 to 5 minutes. Drain well. (The broccoli can be boiled and refrigerated in an airtight container for up to 24 hours; bring to room temperature before continuing with the recipe.)

In a blender, combine the lemon zest and lemon juice with the vinegar, anchovies and their oil, garlic and a pinch each of salt and pepper. Blend on low speed to combine, about 30 seconds, then add 1/2 cup of the olive oil and blend again until smooth. Taste for seasoning and add more salt as needed.

In a large nonstick skillet, heat the remaining 1/4 cup olive oil over high heat until just smoking. Add the parboiled broccoli, in batches if needed, and cook, undisturbed, until charred on the bottom, about 6 minutes, then transfer to a serving bowl. Place the lemon halves in the oil, cut sides down, and cook until charred, about 3 minutes.

Toss the Parmesan hunks and broccoli together and arrange the lemons on the side. Spoon the dressing over the broccoli, reserving some to serve on the side, if you like. Finish the broccoli with pepper and a squeeze of the charred lemon before serving warm.