The trick to get the broccolini nicely charred is to get your pan smoking hot and to use just enough oil to barely coat the pan. Chef Ashley Christensen's accompanying anchovy vinaigrette is reminiscent of Caesar dressing, giving the bitter green vegetables a punch of salty, creamy flavor.
To learn more, read "Poole's Gold."
Charred Broccolini with White Anchovy Vinaigrette
Recipe adapted from Ashley Christensen, Poole's Diner, Raleigh, NC
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
For the Vinaigrette:
1 teaspoon finely grated lemon zest
2 tablespoons Champagne vinegar
1 large egg yolk
⅛ teaspoon kosher salt
1 teaspoon Dijon mustard
1 small garlic clove
2 white anchovy fillets
2 teaspoons Worcestershire sauce
¼ cup canola oil
¼ cup olive oil
For the Broccolini:
3 tablespoons olive oil, divided
3 bunches (about 1½ pounds) broccolini, larger stalks halved lengthwise
Kosher salt and freshly ground black pepper, to taste
1 ounce Parmesan, grated (about 1 cup)
1. Make the vinaigrette: In a small bowl, combine the lemon zest and vinegar and allow to sit for 10 minutes.
2. In a food processor, combine the egg yolk, salt, mustard, garlic, anchovies, Worcestershire and lemon-Champagne vinegar mixture and process until smooth. In a steady stream, drizzle in the canola oil, followed by the olive oil, and pulse until smooth. Set aside. Make ahead: The vinaigrette can be made the day before, covered and chilled.
3. Make the broccolini: Place a large cast-iron skillet over medium-high heat and warm 1 tablespoon of the oil until it begins to shimmer. Working in 3 batches, char the broccolini, adding more oil as needed and turning occasionally until the vegetables are evenly caramelized, 10 to 12 minutes per batch. Season with salt and pepper and transfer to a work surface to cool to room temperature.
4. Cut the broccolini on an angle, into 2-inch-long pieces and transfer to a platter. Drizzle the vinaigrette over the broccolini. Sprinkle the Parmesan on top and serve.