Roasted Broccolini with Citrus Anchovy Vinaigrette
Simple roasted vegetables get a bright and vibrant upgrade with a citrusy anchovy vinaigrette that truly packs in the flavor. The dressing is very versatile— perfect with any hearty wintery roasted veg such as cabbage, radicchio, even carrots. Make sure to dress the veg right when it comes out of the oven— the heat of the hot vegetables will make flavors of the vinaigrette blossom.
Serves 4
INGREDIENTS
2 bunches broccolini
¼ cup olive oil, plus 2 tablespoons, divided
¼ cup shallots, thinly sliced
1 tsp garlic, minced
3-4 anchovy fillets, chopped
Pinch of chili flake
2 tbsp lemon juice
2 tbsp orange juice
1 tsp lemon zest
1 tsp orange zest
1 tsp Dijon mustard
¼ cup panko flakes
Kosher salt and black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 450F.
On a parchment-lined Sheet pan, arrange broccolini. Drizzle with 1 tbsp olive oil, salt and pepper. Roast for 10-13 mins until tender and tops are slightly charred.
Meanwhile, prepare the panko and the vinaigrette.
In a small pan over medium heat, toast the panko along with 1 tbsp olive oil until golden brown. Transfer to a small dish and set aside.
In a wide-mouth jar with a tight fitting lid, add shallot, garlic, anchovies, chili flake, salt and pepper to taste, Dijon mustard, lemon and orange juice and ¼ cup olive oil. Tightly seal lid and shake vigorously to combine. Vinaigrette can be made up to 4 days in advance and stored in the fridge. Bring to room temperature before proceeding.
When broccolini is done, transfer to a serving platter and immediately drizzle with vinaigrette. Sprinkle with panko and citrus zests. Finish with sea salt and serve warm or at room temperature.
