Recipes: Pan Seared Broccoli with Lemon Anchovy Vinaigrette

• Prep Time:15 minutes
• Cook Time:10 minutes
• Serves:4

 

Tagged:
anchovy, broccoli, lemon, pan seared, side dish, vinaigrette,

Pan Seared Broccoli with Lemon Anchovy Vinaigrette is easy to make with a quick stove-top method. It turns broccoli--or almost any vegetable--into a dynamite weeknight side dish.

 

Foodie Byte

Ingredients

For the Vinaigrette
4-5 anchovies, packed in oil
2 teaspoons white wine vinegar
1 lemon, juiced, divided
1 small shallot, peeled and minced
1/3 cup good olive oil
Black pepper, pinch
For the Broccoli
2 tablespoons good olive oil
1 large head of broccoli, trimmed, small florets
1 tablespoon shallot, minced
1 crushed red pepper flakes , pinch, or to taste
remaining lemon juice
Kosher salt and black pepper to taste

Preparation

To make the vinaigrette:
In a blender, puree the anchovies, vinegar, lemon juice and shallots on high.
Turn blender to medium and gradually pour in the olive oil until emulsified and thick.
Season with black pepper.
For the Broccoli:
Heat a large skillet over medium/high heat for about a minute.
Add in the olive oil and broccoli florets and season with salt and pepper.
Stir occasionally until florets are caramelized, 6 to 8 minutes.
Add in shallots and red pepper flakes and stir until shallots are fragrant, about 30 seconds.
Stir in remaining lemon juice and season with salt and pepper to taste.
Transfer the broccoli to a serving platter and drizzle with the anchovy vinaigrette. Serve warm.

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