Grilled Broccoli with Anchovy Dressing

• Gluten free
• Paleo

• Seafood

  • 12 Anchovy, oil-packed fillets

• Produce

  • 3 lbs Broccoli
  • 1 tsp Rosemary

• Condiments

  • 1/3 cup Lemon juice, fresh

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 5/8 cup Olive oil, Extra Virgin

Found on foodandwine.com

Description

Ingredients

• 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

Directions

• Light a 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.