Recipe by chef Kevin Johnson of The Grocery in Charleston, South Carolina
For the roman vinaigrette
2 anchovies, chopped
1 garlic clove, chopped
½ shallot, chopped
1½ tablespoons capers, rinsed and chopped
1 tablespoon picholine olives, chopped
1 Calabrian chile, chopped (reserve oil)
Zest and juice of 2 lemons, plus additional ¼ cup lemon juice
¼ cup olive oil
1 teaspoon reserved chile oil
For the broccoli
1½ pounds broccoli crowns, sliced lengthwise into ½-inch planks
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Make the vinaigrette: Add all chopped ingredients to food processor with lemon zest and grind to a paste. Transfer contents to large bowl and add lemon juice. Whisk in olive oil until incorporated, and dash of chile oil to taste.
Make the broccoli: Preheat grill or broiler to high. Toss broccoli with olive oil, salt, and pepper. Grill or broil until nicely charred and tender but still toothsome, about 4-5 minutes.
Toss broccoli with vinaigrette until well coated. To serve, arrange on platter and drizzle any remaining vinaigrette over the top.