Recipes

Charred Broccoli with Roman Vinaigrette

By: Hannah Lee Leidy
Charred broccoli with vinaigrette
Photo by Jonathan Boncek

Broccoli doesn’t have to be bland nor does cooking it have to be complex. This charred broccoli recipe only requires three steps but the end result doesn’t show it. Combine chopped ingredients in a food processor for the vinaigrette. Throw in a couple oils and you’re almost done. Season and cook the broccoli for five minutes before mixing it with the dressing. Pair this side with a roast chicken, short ribs, or any other dinner recipe. The charred broccoli will no doubt stand out.

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yields

Serves 6-8

    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
steps
  1. 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.
  2. 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.
  3. Toss broccoli with vinaigrette until well coated. To serve, arrange on platter and drizzle any remaining vinaigrette over the top.

  • Recipe by chef Kevin Johnson of The Grocery in Charleston, South Carolina

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