Broccoli Shaved and Seared

Ingredients

Grilled Zucchini Puree

  • 2 zucchini, sliced lengthwise ¼” thick
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove
  • 1 tsp. ground coriander
  • ½ cup olive oil

Dressing

  • 1 large egg yolk
  • 2 tsp. crème fraîche
  • 1 tsp. finely grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • ⅓ cup (or more) olive oil
  • Kosher salt and freshly ground black pepper

Broccoli and Platting

  • 1 bunch broccoli (about 1½ lb.), preferably with long stems
  • Kosher salt
  • 2 Tbsp. olive oil
  • ½ cup baby greens or herbs (such as arugula, red mustard greens, basil leaves, or celery leaves)
  • ¼ cup pine nuts or shelled raw pumpkin seeds (pepitas), toaste

Directions:  

The Puree (This is my favorite part, SOOO good)

Prepare grill for medium-high heat. Season zucchini with salt and pepper and grill until tender and lightly charred, about 2 minutes per side. Let cool slightly, then blend zucchini, garlic, and coriander in a blender until smooth. With motor running, slowly add oil and blend until combined; season with salt and pepper.

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Dressing

Blend anchovies, egg yolk, crème fraîche, lemon zest, and lemon juice in a blender until smooth. With motor running, slowly add oil and blend until dressing thickens, adding more oil as needed; season with salt and pepper.

Broccoli

Cut 12 4”-long florets from broccoli (you’ll need to cut through stalks). Cut remaining broccoli into bite-size florets; peel broccoli stalks and, using a mandoline or very sharp knife, thinly shave them (you should have about 1 cup).

Cook all florets in a large pot of boiling salted water until bright green, about 2 minutes. Drain and transfer to a colander set in a bowl of ice water; let cool. Drain; transfer to a paper towel–lined plate.

Heat oil in a large skillet over medium-high heat. Sear 4”-long florets until cut sides of stalks are golden, about 2 minutes per side. Set aside.

Toss shaved broccoli stalks and small broccoli florets with some of the dressing in a small bowl.

Spoon zucchini purée onto plates and top with broccoli; drizzle with some dressing and top with greens and pine nuts.

Yields: 4 servings

inspiration from Bon Appetit

Skylar BoruckeComment