anchovy-spiked broccoli

servings: 6


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

kosher salt



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.

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. You must confirm your email address before we can send you. Please check your email and follow the instructions.
We respect your privacy. Your information is safe and will never be shared.
Don't miss out. Subscribe today.
WordPress Popup