1/3 cup shallots finely chopped
2 tablespoons sherry wine vinegar
2 tablespoons olive oil
4 flat anchovies in oil drained and chopped
¼ teaspoon freshly ground black pepper
2 large broccoli heads cut into florets
Combine the shallots, vinegar, 1 tablespoon of the oil, anchovies, and pepper in a large serving bowl until well mixed.
Heat the remaining 1 tablespoon of oil in a very large skillet over medium-high heat. Add the broccoli and cook, stirring occasionally, until the broccoli is bright green and crisp-tender, about 6 minutes. Transfer the broccoli to the bowl and toss well. Season with salt. Serve warm.