Charred Broccoli Stems with Anchovy Vinaigrette

Charred Broccoli:

• 1/4 cup raw, halved almonds
• 6 broccoli stems
• 2 tablespoons canola oil
• 1/2 teaspoon garlic, minced
• Pinch of chile flakes
• Juice from 1/2 lemon
• Salt to taste
• 1 tablespoon preserved lemon, thinly sliced

Anchovy Vinaigrette:

• 3 anchovy fillets packed in olive oil, drained
• 1 tablespoon white wine vinegar
• 1/8 large shallot, peeled and cut into chunks
• 1/4 teaspoon ice water
• 3 tablespoons canola oil
• Salt and pepper to taste

Make the charred broccoli: preheat the oven to 350°F. Spread the almonds out on a small baking sheet and toast in the oven until they’re lightly golden brown, 7 to 10 minutes.

Peel the broccoli stems to remove the hard outer layer. Slice the stalks into thin slices to sear.

Add the oil to a heavy-bottomed frying pan set over medium-high heat. When the pan is hot, almost at its smoking point, add the stems and sear for about 20 seconds. (Depending on the size of your pan, you might need to work in batcheEdit Recipes —you won’t want to add more than a single layer so that each piece can caramelize evenly.) Season the broccoli with salt and let it sit for about a minute. Flip the stems over and season with another sprinkle of salt.

Once both sides are seared, about 2 minutes total, add the garlic and chile flakes, and stir. Add the lemon juice and ¼ cup water to the pan and season with a pinch of salt. Once the liquid evaporates, about 5 minutes, the broccoli should be tender.

Make the anchovy vinaigrette: add the anchovy fillets, vinegar, shallots, and water to a blender. While the machine is on, slowly pour in the canola oil until the vinaigrette has thickened and emulsified. Season to taste with salt and pepper.

Transfer the charred broccoli to a serving platter, drizzle with the anchovy vinaigrette, and garnish with the preserved lemon and toasted almonds.

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From Waste Not: How to Get the Most from Your Food by The James Beard Foundation/Rizzoli Publishing.