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Categories:
broccoli olive oil clove garlic red pepper salt walnut clove garlic extra-virgin olive oil lemon zest salt remaining lemon juice extra-virgin olive oil salt basil shavings
Viewed: 51 - Published at: 2 years agoIngredients
- 12 ounces broccoli, florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick
- 3 tablespoons olive oil
- 1 large clove garlic, minced
- 1 pinch red pepper flakes
- Salt and freshly ground black pepper
- 1/2 cup walnut pieces, toasted
- 1 large clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 pinch finely grated lemon zest
- Salt and freshly ground black pepper
- One-day-old baguette, crust discarded and remaining cut into 3/4 inch to 1-inch dice
- 1 tablespoon lemon juice, or to taste
- 1/4 cup extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper
- 1/4 cup julienned basil leaves
- Parmigiano-Reggiano shavings, optional.
Method
- For the broccoli: Preheat oven to 425 degrees.
- In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes.
- Season with salt and pepper to taste.
- Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes.
- Meanwhile, prepare walnut sauce.
- For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned.
- Place in a blender with garlic, olive oil and lemon zest.
- Blend until smooth, adding just enough water to make a thick yet pourable sauce.
- Season with salt and pepper to taste.
- For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes.
- Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste.
- Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
- On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top.
- Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.
