Seared Broccoli with Anchovy Vinaigrette
From Maria Hines via Tasting Table
It just occurred to me that this makes two anchovy-heavy recipes in a row, but I’m feeling lazy and this was the only recipe I had sitting in my drafts box, so anchovy overload it is. My day started out ambitious, with Chicago’s famous Shamrock Shuffle 8-K race. But since I only ran the race so that I’d have an excuse to drink heavily afterwards, my productivity has pretty much plummeted since 11am. I got home from my favorite all-you-can drink special around 4pm, promptly dove into the leftover brownie a la mode that I had stashed in the freezer after my last-day-of-Lent-at-midnight binge and then fell asleep on the couch watching reruns of Grey’s Anatomy. So yeah, we’re going with easy for tonight’s post. Luckily, this is one of my new favorite recipes, so no harm done by my laziness. If you’ve never cooked with anchovies before, perhaps today is the day to start. You’ve probably had them in restaurants without even knowing it, because their flavor melts into the dish, lending awesome savory, salty notes without any distinct fishy taste. I buy them in little jars packed in oil, that way I can use one or two and just store the rest in the fridge. Pick up a jar in the canned fish or Italian aisle and whip up this dressing ASAP. It’s awesome on broccoli, but we used leftovers on asparagus too, and I’d bet good money that it works on just about any veggie.
- 3 oil-packed anchovies (I keep a small jar of them in the fridge – they last a while and are perfect for recipes where you just need a few)
- 2 tsp white wine vinegar
- 1 garlic clove, peeled
- 1/3 cup olive oil
- 1/8 tsp pepper
- 2 Tbsp olive oil
- 1 large bunch broccoli, trimmed into small florets
- 3/4 tsp salt, divided
- 1 garlic clove, minced
- 1/8 tsp crushed red pepper
- 1 tsp lemon juice
- 1/8 tsp pepper
- Make the anchovy vinaigrette. Place anchovies, vinegar and garlic in a blender and puree on high speed until smooth. Reduce blender speed to medium and slowly pour in the olive oil, blending until the vinaigrette is emulsified and thick. Season with pepper and set aside.
- To make the broccoli heat a large skillet over medium-high heat for 1 minute. Add the olive oil, broccoli and 1/2 teaspoon salt. Stir to combine and spread the broccoli out in the skillet. Allow to cook for 6-8 minutes, stirring only once or twice.
- Add the garlic and red pepper flakes and cook 30 more seconds, stirring constantly.
- Stir in lemon juice, 1/4 tsp salt and 1/8 tsp pepper.
- Serve immediately, drizzled with the anchovy vinaigrette. You won’t need nearly all of the vinaigrette – drizzle to taste. Leftover vinaigrette will not go to waste – if you’re like us you’ll run out for more broccoli and make this dish again the next night, and then use it a third time atop roasted asparagus later that week. The original recipe suggests spooning it over lamb or fish, and I’m 100% sure that would be awesome too.
Serves 4 (although we actually ate the whole batch between 2 of us).