Charred Broccoli Stems with Anchovy Vinaigrette | James Beard Foundation

Ingredients

• 1/4 cup raw, halved almonds
• 6 broccoli stems
• 2 tablespoons canola oil
• 1/2 teaspoon garlic, minced
• Pinch of chile flakes
• Juice from 1/2 lemon
• Salt to taste
• 1 tablespoon preserved lemon, thinly sliced
• 3 anchovy fillets packed in olive oil, drained
• 1 tablespoon white wine vinegar
• 1/8 large shallot, peeled and cut into chunks
• 1/4 teaspoon ice water
• 3 tablespoons canola oil
• Salt and pepper to taste