Grilling broccoli gives it a wonderful sweet-smoky flavor. Hugo Matheson elevates this simple dish by drizzling the broccoli with an easy, earthy dressing of anchovies, lemon juice and rosemary. More Grilled Vegetables
How to Make It
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.
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.
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
Notes
One Serving 270 cal, 25 gm fat, 3.5 gm sat fat, 12 gm carb, 6 gm fiber.
