Directions

For the warm anchovy vinaigrette, in a small saucepan over low heat, melt 3 tablespoons of the butter with the chopped garlic. Add the lemon zest, anchovy, and 1/8 cup of olive oil. Simmer for 5 minutes and adjust the seasoning with the lemon juice, salt, and pepper. Set aside and keep warm while cooking the baby broccoli.

Working in 2 batches, in a cast-iron pan over medium-high heat, add 1 tablespoon of the olive oil. Place half of the broccoli in the pan, spreading it out in a single layer over the base of the entire pan. Add 1 tablespoon of the butter and dot it throughout. Try not to move the broccoli too much—this is how you obtain that wonderful char. Leave it to cook for 21/2 minutes on each side. Turn the heat off and allow the broccoli to rest for 5 minutes. Season with salt and pepper. Set aside, then repeat this process with the remaining broccoli, olive oil, and butter.

To serve, place the charred broccoli in a small serving dish. Toss with the marinated peppers and drizzle with the warm anchovy vinaigrette. Feel free to finish the dish with toasted bread crumbs if you’ve got ’em.