Broccoli with garlic, chilli and black olive dressing

Broccoli with garlic, chilli and black olive dressing

By
From
Spring
Serves
4
Photographer
Andy Sewell

I like to make this recipe when the first tender, young broccoli of the year appears. It is every bit as delicious as the new season’s asparagus. The fine green stems are particularly succulent, so don’t be tempted to cut these short. Here, the broccoli is quickly blanched, then sautéed with a little garlic and some red chilli. Serve as an accompaniment to grilled meat or fish, or with some young goat’s curd and warm, crusty peasant style bread as a light lunch.

Ingredients

Quantity Ingredient
700g young tenderstem broccoli
2 tablespoons olive oil
2 garlic cloves, peeled and finely chopped
1 red chilli, halved lengthways, deseeded and finely chopped
1/2 lemon, juiced
sea salt

For the olive dressing

Quantity Ingredient
a small bunch flat-leaf parsley, leaves only
2 tablespoons good quality black olives, stoned, (I like the little Ligurian ones)
50ml olive oil
1 lemon, finely grated zest

Method

  1. First, make the dressing. Chop the parsley finely and the olives roughly. Place them in a bowl and pour over the olive oil, then stir in the lemon zest and a little salt to taste.
  2. Trim the ends off the broccoli. Place a large pan of well salted water on to boil. Once the water is boiling, add the broccoli and cook just until the water returns to the boil, then drain; keep warm.
  3. Place a sauté pan, large enough to hold the broccoli, over a medium heat, then add the olive oil. When it is warm, add the garlic and chilli. Cook for a minute, just until the garlic begins to brown – don’t let it burn, or it will make the dish taste bitter.
  4. Add the broccoli and turn the stalks over once or twice to coat them with the garlic and chilli, then squeeze over a little lemon juice.
  5. Transfer to a warm plate and spoon over a little of the olive dressing, or serve the dressing in a little bowl on the side for guests to help themselves. This dish is also lovely served at room temperature.
Tags:
Skye Gyngell
seasonal
Spring
London
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