Veg Out

A Sicilian sauce that makes any vegetable better
0 Ratings

Maria Hines, the chef-owner of Seattle's celebrated Tilth and Golden Beetle, spent a week and a half in Sicily exploring that island's food and culture before the opening of her third restaurant, Agrodolce. The resulting menu reflects the briny, bright flavors of coastal Italy: Her seared broccoli with anchovy vinaigrette is a prime example. Hines blends oil-packed anchovies with garlic and white wine vinegar, then drizzles the resulting umami-rich sauce over seared broccoli florets. Any leftover vinaigrette lends a swath of flavor to grilled fish, or provides a punchier take on a Caesar.

Seared Broccoli with Anchovy Vinaigrette

Recipe adapted from Maria Hines, Agrodolce, Seattle, WA

Yield: 4 servings

Cook Time: 8 minutes


Anchovy Vinaigrette

4 oil-packed anchovies

2 teaspoons white wine vinegar

1 garlic clove, peeled

⅓ cup canola oil

⅛ teaspoon freshly ground black pepper



2 tablespoons canola oil

1 large bunch of broccoli, trimmed into small florets

¾ teaspoon kosher salt, divided

1 garlic clove, very finely chopped

⅛ teaspoon dried red pepper flakes

1 teaspoon fresh lemon juice

⅛ teaspoon freshly ground black pepper


1. Make the anchovy vinaigrette: In a blender, purée the anchovies, vinegar and garlic together on high speed until smooth. Reduce the blender speed to medium and slowly pour in the canola oil, blending until the vinaigrette is emulsified and thick. Season with the pepper.

2. Make the broccoli: Heat a large skillet over medium-high heat for 1 minute. Add the canola oil and broccoli florets and season with ½ teaspoon of the salt. Cook, stirring once or twice, until the florets are caramelized, 6 to 8 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Stir in the lemon juice and season with the remaining ¼ teaspoon of salt and the pepper. Transfer the broccoli to a serving platter and drizzle with the anchovy vinaigrette. Serve warm.

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