Charred Broccoli Salad with Anchovies

Step 1

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in two batches if needed, add the broccoli florets and let them sit undisturbed for 3-4 minutes to develop a deep golden char on the bottom.

Step 2

Toss the broccoli and continue cooking for another 3-4 minutes, stirring occasionally, until the florets are tender-crisp and charred on multiple sides. Season with sea salt and black pepper, then transfer to a serving bowl.

Step 3

While the broccoli cooks, make the vinaigrette: Mince the anchovies and garlic together into a paste in a small bowl. Whisk in the remaining 1/4 cup olive oil, lemon juice, red wine vinegar, and red pepper flakes until emulsified, about 1 minute.

Step 4

Pour the warm anchovy vinaigrette over the charred broccoli and toss gently until evenly coated. The warmth will help the flavors meld together.

Step 5

Let the salad rest for 2-3 minutes to allow the broccoli to absorb the dressing. Just before serving, scatter the toasted breadcrumbs over the top for a crunchy contrast and a final pinch of red pepper flakes if desired.