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 panko flakes
1 teaspoon lemon zest
1 teaspoon orange zest
Kosher salt and black pepper
Flaky sea salt, for finishing
Vinaigrette
¼ cup shallots, thinly sliced
1 teaspoon garlic, minced
3-4 anchovy fillets, chopped
Pinch of chili flake
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons orange juice
¼ cup olive oil, plus 2 tablespoons, divided
METHOD
Make the vinaigrette. 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.
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.
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.
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.
