Charred Broccoli With Anchovy Vinaigrette
Updated Oct. 6, 2025
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 2large heads broccoli, stems peeled, cut into large florets
- 3lemons (1 zested and juiced, 2 halved)
- 2tablespoons white wine vinegar
- 1(2-ounce) tin anchovies in oil
- 1garlic clove
- Freshly ground black pepper
- ¾cup extra-virgin olive oil, divided
- 2ounces Parmesan, cut into large hunks
Nutritional analysis per serving (8 servings)
299 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 10 grams protein; 606 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook until bright green and barely tender, 2 to 5 minutes. Drain well. (The broccoli can be boiled and refrigerated in an airtight container for up to 24 hours; bring to room temperature before continuing with the recipe.)
- Step 2
In a blender, combine the lemon zest and lemon juice with the vinegar, anchovies and their oil, garlic and a pinch each of salt and pepper. Blend on low speed to combine, about 30 seconds, then add ½ cup of the olive oil and blend again until smooth. Taste for seasoning and add more salt as needed.
- Step 3
In a large nonstick skillet, heat the remaining ¼ cup olive oil over high heat until just smoking. Add the parboiled broccoli, in batches if needed, and cook, undisturbed, until charred on the bottom, about 6 minutes, then transfer to a serving bowl. Place the lemon halves in the oil, cut sides down, and cook until charred, about 3 minutes.
- Step 4
Toss the Parmesan hunks and broccoli together and arrange the lemons on the side. Spoon the dressing over the broccoli, reserving some to serve on the side, if you like. Finish the broccoli with pepper and a squeeze of the charred lemon before serving warm.
Private Notes
Comments
Yay, an anchovy-forward recipe that makes no apology for them and doesn't offer excuses or substitutions. I love anchovies, even straight from the can, and hope we'll see more recipes like this! Thank you.
For me, the anchovy dressing was too fishy. The flavors, otherwise, were delicious! However, getting a quarter cup of olive oil smoking hot in a frying pan and placing broccoli in it was dangerous, even using tongs. I got badly burned when it splashed up because the blanched broccoli wasn't completely dry! Next time, I will toss them in oil and char them in the oven on a sheet pan.
Will definitely try this dressing. But I like my broccoli firmer so I’ll just char it raw. I char in olive oil, first on one side then the other. If it’s still too firm I add a drop of water and cover to steam. I do this regularly for stir fry. It’s the perfect combo of char and slightly firm.
Why not just lightly toss with oil and roast the broccoli in a 400/425F oven for 15-20 min until charring on the edges and cooked. The taste will be better and there is less mess, less oil, fewer dishes and you can do other things whilst the veggies roast
Interesting, fun dish. Next time, I’ll cook the broccoli less as it was mushy following the recipe
I wonder if you could spritz the broccoli with olive oil and then throw in an air fryer for better char?? Seems like a lot of time to parboil (for 5 mins?!) and then fry in oil for another 6 mins. I like my veggies to have a bit of bite to them so that's already about 6 mins too long.