Charred Broccoli Salad with Anchovies
Tender charred broccoli tossed with a punchy anchovy vinaigrette and crispy breadcrumbs. A simple, bold Italian-inspired side that's ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 1.25 lb broccoli florets
- 3 tbsp extra-virgin olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ cup crusty breadcrumbs, toasted
- ¼ cup extra-virgin olive oil
- 4 whole anchovy fillets in oil
- 2 whole garlic cloves, minced
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- ¼ tsp red pepper flakes
Instructions
- 1
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in two batches if needed, add the broccoli florets and let them sit undisturbed for 3-4 minutes to develop a deep golden char on the bottom.
- 2
Toss the broccoli and continue cooking for another 3-4 minutes, stirring occasionally, until the florets are tender-crisp and charred on multiple sides. Season with sea salt and black pepper, then transfer to a serving bowl.
- 3
While the broccoli cooks, make the vinaigrette: Mince the anchovies and garlic together into a paste in a small bowl. Whisk in the remaining 1/4 cup olive oil, lemon juice, red wine vinegar, and red pepper flakes until emulsified, about 1 minute.
- 4
Pour the warm anchovy vinaigrette over the charred broccoli and toss gently until evenly coated. The warmth will help the flavors meld together.
- 5
Let the salad rest for 2-3 minutes to allow the broccoli to absorb the dressing. Just before serving, scatter the toasted breadcrumbs over the top for a crunchy contrast and a final pinch of red pepper flakes if desired.
Tools you’ll need
- Large skillet
- Small mixing bowl
- Whisk
- Serving bowl
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