Ease of preparation rating: Easy
Yield: 6-8 servings
Ingredients:
2 heads broccoli
2 bunches rainbow chard, leaves removed
Olive oil, for brushing
Salt and pepper
Bagna cauda
¼ cup (60 ml) anchovy paste
4 cloves roasted garlic (see recipe)
2 tablespoons (30 ml) oregano
1 teaspoon (5 ml) pepper
½ cup (120 ml) olive oil
Method:
Break broccoli into florets. Blanch florets in boiling water for 20 seconds. Remove from water and dunk into ice water. Remove from ice water and pat dry. Cut rainbow chard stems into 3-inch (7.5 cm) pieces. Brush broccoli florets and chard stems with olive oil and sprinkle with salt and pepper. Place florets and chard on a hot grill and cook for 3 minutes. Once charred, flip and cook for 2 minutes. Remove from grill.
For the bagna cauda, add anchovy paste, roasted garlic, oregano, and pepper to olive oil in a small saucepan. Stir and simmer on low heat for 15 minutes.
Remove pan from heat and let cool at room temperature for 10 minutes.
Serve warm bagna cauda with charred broccoli and chard for dipping.
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