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Grilled Broccoli with Anchovy Dressing

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 From 2 ratings.

User Reviews

rating LANBAR

five mins steaming is too long. Just steam until just tender.

but the sauce with the roasted Broccoli is a keeper 

rating WMENIA
I think this disk can be prepared without the salt, the anchovy fillets should be enough.

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Grilled Broccoli with Anchovy Dressing

  • fast FAST
  • healthy HEALTHY
  • staff favorite STAFF FAVORITE
TOTAL TIME: 30 MIN
SERVES: 6
Grilling broccoli gives it a wonderful sweet-smoky flavor. Matheson elevates this simple dish by drizzling the broccoli with an easy, earthy dressing of anchovies, lemon juice and rosemary.
ingredients
  • 3 pounds broccoli, ends trimmed
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 12 oil-packed anchovy fillets, drained
  • 1/3 cup fresh lemon juice
  • 1 teaspoon minced rosemary
directions
  1. Light a grill. Bring a medium pot of water fitted with a steamer insert to a boil. Cut the heads of broccoli lengthwise into quarters, leaving the florets attached to the long stem. Peel the stems. Steam the broccoli until bright green, about 5 minutes. Transfer the broccoli to a large bowl and toss with 2 tablespoons of the olive oil. Season with salt and pepper.
  2. In a blender or a mini processor, combine the anchovies, lemon juice and rosemary and puree until smooth. With the blender on, slowly pour in the remaining 1/2 cup of olive oil. Season the anchovy sauce with salt and pepper.
  3. Grill the broccoli over high heat, turning, until lightly charred all over, about 5 minutes. Transfer the broccoli to a platter and drizzle with some of the dressing. Serve the remaining dressing on the side.

MAKE AHEAD The dressing can be refrigerated for up to 2 days.

NOTES One Serving 270 Calories, 25 gm Total Fat, 3.5 gm Saturated Fat, 12 gm Carbohydrate, 6 gm Fiber.