Charred Broccoli with Roman Vinaigrette

Yields
Serves 6-8

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.

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