BROCCOLI****Spiced Broccoli Salad

By Unblond1

I loved this and it's easy and make ahead.

I wouldn't really call it a salad though, I served it at room temp but I'm sure it would be just as good hot. Even the leftovers were good.

Update - 05/02/15-Made with Broccoli Rabe and it was very good again (although, despite boiling, the rabe I had was pretty bitter). I think it needs to be hot, rather than room temp. I bet it would be great with a fried or poached egg on top.

Ingredients

• 2 servings
• 8 oz. broccoli florets
• 1 tbsp. EVOO
• 1 anchovy fillet, chopped
• 2 cloves garlic, thinly sliced
• 1 pinch each fennel pollen, pepper flakes and malden salt
• 1 tbsp. lemon juice

Details

Servings 2

Preparation

Step 1

* Cut broccoli tops into florets. Blanch in boiling salted water until tender-crisp, about 3-4 minutes; drain. Chill under cold water; drain thoroughly and transfer to bowl.

* In small skillet, heat oil over medium heat; fry anchovies, garlic, fennel pollen, hot pepper flakes and salt until garlic is golden. Scrape over broccoli; sprinkle with lemon juice and toss. Serve hot or refrigerate until serving time and serve at room temperature.

NUTRITION: (With Broccoli)

Calories 102.2
Total Fat 7.6 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.1 g
Cholesterol 1.7 mg
Sodium 104.5 mg
Potassium 399.6 mg
Total Carbohydrate 7.6 g
Dietary Fiber 3.5 g
Sugars 0.2 g
Protein 4.2 g

With Broccoli Rabe:

Calories 96.0
Total Fat 7.2 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.1 g
Cholesterol 1.7 mg
Sodium 110.7 mg
Potassium 32.4 mg
Total Carbohydrate 4.5 g
Dietary Fiber 2.9 g
Sugars 0.2 g
Protein 3.6 g