George Bush may not have been a fan, but we love broccoli for it's leafy, emerald green stalks and its ability to stand up to a panoply of strong flavors -- garlic, ginger, soy, lemon, cheese. Aside from all those antioxidants, broccoli and broccoli rabe are a great winter option when fresh, crunchy greens are scarce...
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Breaking off the florets -- why are they called florets? Never liked that word.
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Nice to see some green vegetables on this counter.
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Merrill sprinkles the olive oil, while Amanda tosses the broccoli with her hands -- the cook's best tool.
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For some reason, this photo reminded us of a shark coming up behind an innocent fish.
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Meyer lemon making friends with the tablespoon.
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And snubbing the anchovies.
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Ingredients we love -- swoon!
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The anchovies sink into the bubbling oil and butter and soon melt to pieces.
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A splash of wine as mariaraynal says.
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A big generous squeeze of the Meyer lemon is the way to go.
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Assembly -- first spoon on some of the warm, fragrant sauce. Then sprinkle with toasted almonds. And finally, a light shower of grated Parmesan.
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A pristine cluster of broccoli florets.
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Note the glass of wine by Amanda's work station -- she's at it again...
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That's Kristen in the background!
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Ariellclementine calls for a baking sheet, but we roasted the broccoli in this oval baking dish. It worked beautifully.
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We used smoked sweet paprika -- hot would be VERY hot, as arielleclementine calls for a full teaspoon.
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Amanda whisks the garlic and paprika into the hot oil.
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Sherry vinegar forms the base of the dressing.
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Another two-person job: Amanda slowly pours in the paprika-garlic oil while Merrill whisks. Arielleclementine recommends that you leave as many of the solids in the oil as possible, and we agree.
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The paprika and garlic act as an emulsifier, making for a nice, smooth vinaigrette.
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Whisking a little more -- just to be sure.
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