Seared Broccoli with Anchovy Vinaigrette

By lkalemba

Ingredients

• Anchovy Vinaigrette
• 4 oil-packed anchovies
• 2 teaspoons white wine vinegar
• 1 garlic clove, peeled
• 1/3 cup canola oil
• 1/8 teaspoon freshly ground black pepper
• Broccoli
• 2 tablespoons canola oil
• 1 large bunch of broccoli, trimmed into small florets
• 3/4 teaspoon kosher salt, divided
• 1 garlic clove, very finely chopped
• 1/8 teaspoon dried red pepper flakes
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon freshly ground black pepper

Details

Servings 4
Preparation time 8mins
Cooking time 8mins
Adapted from tastingtable.com

Preparation

Step 1

1. Make the anchovy vinaigrette: In a blender, purée the anchovies, vinegar and garlic together on high speed until smooth. Reduce the blender speed to medium and slowly pour in the canola oil, blending until the vinaigrette is emulsified and thick. Season with the pepper.

2. Make the broccoli: Heat a large skillet over medium-high heat for 1 minute. Add the canola oil and broccoli florets and season with ½ teaspoon of the salt. Cook, stirring once or twice, until the florets are caramelized, 6 to 8 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Stir in the lemon juice and season with the remaining ¼ teaspoon of salt and the pepper. Transfer the broccoli to a serving platter and drizzle with the anchovy vinaigrette. Serve warm.