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Lemon Anchovy Grilled Broccoli

July 28, 2009

This recipe stalked me for a while in Food & Wine and on their website.  It seemed to come up a lot while I was doing random searches or

grilled broccoli

grilled broccoli

looking at slideshows.  The other day when I was raiding Greg’s fridge for something fast to cook for us before a party, I spied some broccoli and a tin of leftover anchovies and remembered this recipe.  It’s really quick, and grilling the broccoli adds smokiness to it, and the dressing adds a lot of lemony, salty flavor.  I didn’t have any fresh rosemary to use, but I left it in the recipe because I think it would really add to it.  This broccoli is s a great accompaniment to pasta or grilled meat.  Serves 4.


1 bunch broccoli

4 oil-packed anchovies

1 lemon, juiced

2 T olive oil

1 t fresh rosemary, minced (0ptional)


Bring an inch of water to boil in a saucepan or skillet with a steamer basket and lid.  Cut each broccoli crown into quarters, leaving about 3 inches of the stalk attached.  Peel the stalks with a vegetable peeler to get rid of the tough outer skin.  Steam broccoli pieces for 5 minutes, then set aside.

Meanwhile, place anchovies, lemon and olive oil in a blender and process until smooth.  Stir in the rosemary and set aside.

Grill broccoli for about 5 minutes, turning frequently so it doesn’t scortch.  You want some blackened spots to appear,  but not burn.  Place broccoli on a plate and drizzle anchovy sauce over the top, then serve.

One Comment leave one →
  1. Melissa permalink
    August 1, 2009 10:56 am

    This was great! The dogs are mad at you. They always get the leftover anchovies when Henri makes Caesar dressing. Not any more!! We enjoyed this last night with crab cakes. Very tasty and a nice break from plain ol’ garlic butter. Thanks for the post!

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