This is one of those dishes that hardly deserve the name “recipe”, because it is so simple to throw together, and so easy to vary according to your personal taste. Maybe I should just call it a method that can be applied to any number of fresh veggies. This post is really giving you two methods in one, because the vinaigrette is great on salads as well as cooked vegetables. I plan to drizzle it over the pork chops we’ll be having with this broccoli, to kind of tie the meal together. If caramelized broccoli sounds odd to you, just trust me and give it a try. I promise it doesn’t taste burned. Well – unless you actually do burn it of course, so try not to do that. Broccoli gets a rich, almost nutty flavor when it is deeply browned. Yum.
By this time of year, the grocery store is our only option for fresh veggies, and broccoli is one of our favorites. I remember when I first got out on my own, and started cooking and shopping for myself, you could barely find fresh broccoli in the grocery store – just plastic wrapped big stalky things that were often a bit past their prime by the time they got to NY. Now fresh broccoli is plentiful and most of the time, not very expensive either. So now, we long for July and some fresh zucchini, but console ourselves with lots of delicious broccoli dishes – and this is definitely a favorite.
Start by roasting the garlic. And, no, you don’t need this much for the vinaigrette, but this time of year, our homegrown garlic starts to get kind of demoralized and looking like it’s not going to last much longer, which indeed it may not, so I’m roasting extra to freeze. It is very useful stuff to have around.
As for the broccoli, you want nice bright green heads, that are firm and crisp. Though, I will tell you a little secret – if some broccoli has kind of gotten away from you in the fridge, and isn’t in the greatest shape anymore, roasting is the best way to bring out a lot of flavor. That rarely happens here, since we eat so much of it – I am far more likely to run out than to have it get old.
- The Vinaigrette
- 1 head of garlic
- 1 lemon
- ½ teaspoon kosher salt
- a few grind of fresh black pepper
- fresh or dried herbs - your choice
- ½ cup good quality olive oil
- The Broccoli
- 2 good sized broccoli crowns
- 1 tablespoon butter
- 1 tablespoon olive oil
- kosher salt & fresh cracked pepper
- ¼ cup chicken or vegetable stock
- 1 tablespoon raw sesame seeds
- Roast the Garlic
- Cut the pointed end from the head of garlic
- Place in baking dish or on a piece of foil, and drizzle with oil, sprinkle on a bit of salt and pepper.
- Cover with foil [or wrap up completely if doing just one head at a time] and roast in a 325º oven for about 40 minutes, until very soft and somewhat browned at the edges.
- Remove and set aside until cool enough to handle.
- When cooled, squeeze cloves out into a small container.
- Make the Vinaigrette
- Use 4 or 5 of the roasted garlic cloves - mash and put in the bottom of a two cup measuring cup, or a small bowl with high sides.
- Squeeze in the juice of 1 lemon [or two if they are small - you want about ⅓ cup of juice]
- Add salt and pepper, and whisk until salt is dissolved.
- Add generous pinches of herbs - I like dried oregano and thyme with broccoli
- Gradually whisk in olive oil until an emulsion forms, getting a bit thick and completely blended.
- Set aside
- Cook the Broccoli
- Wash broccoli and cut into medium sized florets
- Dry in a salad spinner or with a paper towel - you can also wash it ahead of time and just let it sit out until it dries. It won't brown as well if it's not mostly dry.
- Melt the butter and oil together in a 10 inch skillet, preferably iron, though any nice heavy one will work fine.
- Add the broccoli, with the cut sides down as much as possible. Sprinkle over a couple pinches of kosher salt, and add a few grinds of black pepper
- Saute until you start to see some nicely browned spots on it.
- Stir and turn pieces over to get a little color on the other side.
- When both sides are browned, add the stock and cover - simmer about 2 minutes.
- Remove cover, add the sesame seeds and cook over high heat for another couple minutes until liquid cooks away and seeds get a little browned.
- Empty into a serving bowl and drizzle with vinaigrette - serve immediately.
Looking all toasty and delicious!
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