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Broccoli with Anchovies
(recipe, Tyler Graham & Drew Ramsey)
Broccoli is packed with isothiocyanates — molecules that activate our most potent cancer-fighting pathways. It also has more vitamin C than an orange. To make it taste good, you need not only the right texture but also a proper dressing. We recommend one with anchovies. It's a savory mixture that beats back the blues with omega-3s, vitamin D, and lots of B-complex vitamins. As you'll see, it's a great dressing — one you can use on most vegetables.
- 1 can anchovies in olive oil
- 3 Tbsp. olive oil
- 1 lemon
- ½ chile pepper, minced (wear plastic gloves when handling)
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 2 lb. broccoli, trimmed
- Drain the anchovies and soak in water for 5 to 10 minutes to remove excess salt. Drain and place in a medium-size bowl. Add the olive oil, juice of the lemon, chile pepper, and garlic. Mash and add salt and pepper to taste. Set aside.
- Boil water with 1 tablespoon of salt in a 3-quart pot. In a large bowl, prepare an ice bath by filling it three-quarters full with cold water and ice cubes. Add the broccoli florets to the boiling water and cook for 3 to 5 minutes, depending on the size of the florets, or until bright green and just starting to soften. Remove the broccoli with a strainer and immediately place in the ice bath for 1 minute. (The florets should be tender yet slightly crisp.) Drain the broccoli and place in a large bowl. Toss with the dressing and serve.