Maybe you’re more in the know than I am, but I had not heard of grilling broccoli until my husband came home from work with theÂ tale.Â We actually triedÂ grilling the veggie that very night, but without some kind ofÂ sauce, the effect was not so desired.
But this Grilled Broccoli with Anchovy Sauce Recipe will add character to your weekend grilled chicken & make the neighbors realize what a fab chef you really are.Â Enjoy!
- 3 pounds broccoli, ends trimmed
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 12 oil-packed anchovy fillets, drained
- 1/3 cup fresh lemon juice
- 1 teaspoon minced rosemary
LightÂ up your 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.