• Fast
• Healthy
• Staff Favorite

Ingredients

1. 3 pounds broccoli, ends trimmed
2. 1/2 cup plus 2 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 12 oil-packed anchovy fillets, drained
5. 1/3 cup fresh lemon juice
6. 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.