Best Broccoli With Fried Shallots And Olives Recipes

CHARRED BROCCOLI

Charred Broccoli image

New Nordic cuisine has spread far beyond Scandinavia in the last few years, and this dish goes a long toward explaining why. The broccoli, seared but still crunchy, is brightened by a beguilingly salty, savory and garlicky aioli, then finished with buttery seasoned panko. While the recipe requires multiple steps and some attention to make sure the bread crumbs and garlic are not overcooked, the preparation pulls together easily. This dish also lends itself well to situations where time may be limited, as both the aioli and bread crumbs can easily be prepared ahead of time. The result is a composed, umami-laden dish that is rich but balanced.

Provided by Jeff Gordinier

Categories side dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons salted butter
1 cup panko
2 tablespoons rendered chicken fat, duck fat or vegetable oil
4 anchovies packed in salt or oil, soaked in cold water for 10 minutes, drained and chopped
1 teaspoon minced dried shallots, or substitute 1/2 teaspoon minced fresh onion or shallot
1/2 teaspoon salt, or to taste
5 cloves whole garlic, peeled
1 cup grapeseed oil
2 large eggs
1 tablespoon fish sauce (preferably Three Crabs brand), or more as needed
1 1/2 teaspoons apple vinegar, preferably Bragg unfiltered
1 1/2 teaspoons caper juice
1/2 teaspoon lemon juice
1 head broccoli, woody stem removed, sliced lengthwise about 1/2-inch thick, keeping as many of the florets connected to the stem as possible
3 tablespoons grapeseed oil
1/4 teaspoon salt

Steps:

Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.

Nutrition Facts : @context http, Calories 843, UnsaturatedFat 63 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 676 milligrams, Sugar 3 grams, TransFat 0 grams

BROCCOLI WITH FRIED SHALLOTS AND OLIVES

Broccoli With Fried Shallots and Olives image

The fried shallots on top of this dish make it seem a little like a baked green-bean casserole, but with broccoli as the starring vegetable. Olives and thinly sliced garlic give it verve, contrasting nicely with the sweetness of the shallots. You can cook the broccoli and fry the shallots a day ahead. Store the broccoli in the refrigerator, bringing to room temperature before serving; keep the fried shallots in a paper towel-lined container or a jar with an airtight lid. If they wilt, you can crisp them back up by popping them briefly in the oven. Be sure to save the shallot-flavored oil to use for sautéeing the garlic and olives right before serving.

Provided by Melissa Clark

Categories dinner, vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

2 1/2 pounds broccoli (about 2 bunches), stems peeled and cut into 1/2-inch pieces, florets cut into bite-size pieces
1/2 cup extra-virgin olive oil, plus more for drizzling
4 shallots, sliced into rings
5 fat garlic cloves, thinly sliced
1/4 cup chopped pitted olives, such as Kalamata, Niçoise or Picholine (a combination of black and green is nice)
1 1/2 teaspoons kosher salt, or to taste
2 teaspoons sherry vinegar, or to taste (optional)

Steps:

Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 4 grams