Warm broccoli salad with chilli and garlic oil

Warm broccoli salad with chilli and garlic oil

By
From
A Year In My Kitchen
Serves
4-6

The fibrous, leafy, sprouting broccoli that appears in the spring and autumn is one of my favourite vegetables. Cook it correctly in really salted water and its inky green colour is a sight to behold. Here it works brilliantly with the strong, bold flavours of anchovy and chilli. Take the time to infuse your own oil – it will have a flavour far superior to any shop-bought alternative.

Ingredients

Quantity Ingredient
1kg sprouting broccoli
sea salt
freshly ground black pepper
1 head treviso or radicchio
good handful see method for ingredients
5 good quality canned salted anchovy fillets, chopped
1 lemon, finely grated zest and juice
1/2 cup see method for ingredients
1 tablespoon little black olives

Chilli and garlic oil

Quantity Ingredient
2 garlic cloves, peeled
1 red chilli, halved and deseeded
80ml extra virgin olive oil

Method

  1. Put a large pan of well salted water on to boil (for the broccoli).
  2. In the meantime, prepare the oil. Chop the garlic and chilli as finely as you can. Place both in a bowl, pour on the extra virgin olive oil and leave to infuse while you cook your broccoli.
  3. Tidy up the broccoli by trimming the base of the stalks and removing any leaves that look tired. Plunge into the boiling water and cook for 2 minutes. The stems should still be very crunchy. In the meantime, separate the treviso leaves.
  4. Drain the broccoli, place in a warm bowl and spoon over the infused oil. Add the treviso and dandelion leaves and toss to mix.
  5. Scatter over the anchovies, lemon zest, roasted red onions, a little salt and a grinding of pepper. Lastly squeeze over the lemon juice. Serve at once, piled on to warm plates.
Tags:
seasonal
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