Broccoli Rabe With Anchovy Dressing 4.000

T. Susan Chang

Book Report Apr 8, 2015

The combination of this sweet, earthy vegetable and an addictive sauce with garlic, anchovies and lemon juice makes an umami-rich complement for steak.

The original recipe called for 3 bunches of broccoli rabe, for 6 to 8 servings. That much of the vegetable would feed at least 12, and a skillet that can accommodate all of it at once might be hard to come by. Here, the recipe is reduced to a more manageable size, with half of the dressing.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 bunch broccoli rabe (1 pound)
  • 1 3/4 teaspoons fine sea salt
  • 4 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 5 or 6 anchovy fillets (1/2 ounce), chopped
  • 1 1/4 teaspoons crushed red pepper flakes
  • Finely grated zest and juice from 1 lemon, plus 2 tablespoons juice


Trim off and discard the bottom of each stem of broccoli rabe. Cut each piece of the vegetable into 6 equal portions.

Fill a large bowl with ice and cold water.

Combine 2 quarts of water and the salt in a large pot; bring to a boil over high heat. Working in batches, add the broccoli rabe and cook/blanch for 3 to 4 minutes, until the color becomes bright green and the vegetable is just tender. Immediately use a slotted spoon to transfer the vegetable to the ice-water bath to cool, then drain it and transfer to a plate to dry.

Combine 3 1/2 tablespoons of the oil and all of the garlic in a small saucepan over medium-low heat. Once the oil has warmed through, add the anchovies (to taste) and crushed red pepper flakes; cook for 3 minutes, to infuse the oil. Transfer to a food processor or blender. Add the 2 tablespoons of lemon juice and pulse just until smooth.

Heat the remaining tablespoon of oil in a large cast-iron skillet over medium heat. Once the oil shimmers, add the blanched broccoli rabe and stir to coat. Cook for 5 to 7 minutes, stirring occasionally, until lightly caramelized, then transfer to a serving bowl. Drizzle the dressing over the vegetable, then top with the lemon zest and juice.

Toss gently; serve right away.

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Recipe Source

Adapted from "Home: Recipes to Cook With Family and Friends," by Bryan Voltaggio (Little, Brown and Co., 2015).

Tested by T. Susan Chang.

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