CAESAR ROASTED BROCCOLINI
Ingredients:
1 head of Broccolini
3 TBSP olive oil
Juice of 2 lemons, divided
1 TSP Dijon mustard
1 egg yolk
½ TSP Worcestershire
1 TSP red wine vinegar
2 cloves garlic, micro planed
2 anchovy filets
½ cup grated parmesan, reserve 2 TBSP
1 TSP black pepper, fresh ground
1 cup neutral oil
¼ cup ice water
Salt to taste
Directions:
Preheat oven to 350. Trim end of broccolini and toss in olive oil and salt. Lay flat on baking dish and roast for about 15 minutes until soft with a little crunch
Meanwhile in a bowl add juice of 1 lemon, Dijon mustard, egg yolk, Worcestershire, red wine vinegar, micro planed garlic, anchovy filets, parmesan and black pepper. Whisk all ingredients until smooth making sure anchovy filets are broken down. Slowly start drizzling neutral oil in until emulsified and creamy. If dressing is too thick slowly drizzle ice water into bowl and continue whisking. Taste salt and adjust as needed.
To plate toss 3 TBSP of Caesar dressing in a bowl with broccolini, a pinch of salt and remaining juice of one lemon. Arrange nicely on plate and add the remaining 2 TBSP of grated parm on top
