Grilled Broccoli Shoots with Anchovy Butter and Salsa Verde
As broccoli grows, it doesn’t only produce the large floreted ‘crown’ that we most associate with broccoli, but also sends out little shoots from its base. These are actually my favourite – you get more juicy stem and leaf and only small tips of floret at the top. If you can’t find that, then swap for broccolini, which is a hybrid variety between Asian gai lan and broccoli, and mimics the broccoli shoots.
The flavours here are such a delicious mix. And I know what you’re thinking: anchovy butter and salsa verde?! And the answer is yes. Try it. You won’t regret it. Serve it with steamed fish or something very clean and light. You will be wanting to sop it up with bread, I promise.
Ingredients 6
Salsa verde, anchovies left out, half of my salsa verde recipe
8 anchovy fillets
30 g unsalted butter, soft
2 bunches broccoli shoots, bases trimmed
olive oil, for tossing
4 lemon wedges, to serve
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Method 5
First, mix your and set it aside.
Crush the into a paste in a mortar and pestle and add them to the softened . Transfer to a large bowl, which will be used for tossing the greens.
Blanch your in boiling salted water for approximately 2 minutes, or until the stems are just starting to soften. Allow to cool on a flat baking tray.
Toss the shoots with a small amount of olive oil, then salt and grill them either in a hot chargrill pan, or, better yet, on an outdoor grill until slightly charred. Toss them in the bowl with the and mix around until well coated.
Place the shoots on a serving platter and drizzle with some of the . Serve with on the side.
