Charred Broccoli Stems with Anchovy Vinaigrette Recipe | James Beard Foundation
Oft-discarded broccoli stems are the star of this delicious side dish, which pairs them with chile, almonds, preserved lemon, and an umami-forward vinaigrette.
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Cooking tools:
- Oven
- Baking sheet
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Blender
- Serving platter
- Fork
- Tongs
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
- pepper
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