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Irresistible Charred Broccoli with Chili Crisp & Lemon
TL;DR: Fresh local broccoli deserves more than a quick steam. Blanch it, char it in a hot cast iron pan, then finish it with a savoury garlic dressing, crispy bread crumbs, chili crisp, and fresh lemon. It’s an easy side dish that’s perfect for barbecue season and a delicious way to enjoy Ontario broccoli at its peak.
Charred Broccoli with Chili Crisp & Lemon is the latest addition to our Thursday Market Series. We’re making the most of one of our favourite Ontario vegetables while it’s at its peak, but we’ll honestly make this recipe throughout the year!
A few years ago, Kirstie took a trip to Chicago. What does that have to do with broccoli? When she told Jody she was going, her only recommendation was, “Go to The Purple Pig and order the broccoli.” It seemed like an oddly specific suggestion, but she took it seriously. By the end of the meal, everyone at the table agreed. It wasn’t just the best broccoli they’d ever eaten, it was one of the best appetizers, period. This recipe is inspired by that unforgettable dish, with our own twist.
This Broccoli with Chili Crisp recipe can be a starter course (it’s so punchy & addictive, it really does fall in the definition appetizer/hors d’oeuvres) but would be equally delicious as a roast chicken side dish, or even with some noodles, rice or pasta!
This recipe starts with perfectly blanched broccoli, then gets a quick char in a screaming hot pan (break out your cast-iron for this one) for smoky, caramelized edges. It’s finished with a punchy anchovy-garlic dressing, toasted bread crumbs, homemade chili crisp, and plenty of fresh lemon.
If you’ve never blanched broccoli before, don’t worry. We have a complete guide that walks you through the process, including how to salt the water, how long to cook it, and why shocking it in ice water makes all the difference. Once you’ve mastered that simple technique, you’ll use it all summer long, for any number of vegetables.
For the chili crisp, there are plenty of jars on the grocery store shelves, but nothing beats the aromatics in our homemade version. Make it once, it will keep in your fridge for months, and you’ll be drizzling it on everything before you know it.
Even people who think they don’t like anchovies usually love this recipe. The anchovies melt into the dressing, adding richness and umami without tasting fishy.
- Prep Time: 15 mins
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 4 servings 1x
Ingredients
- 1 head broccoli, cut into medium florets (leave one side as flat as possible for better charring)
- Kosher salt, as needed
- 2 large anchovy fillets packed in oil
- 2–3 garlic cloves, peeled & finely minced
- 1 heaping tsp (5 mL) Dijon mustard
- 3 tbsp (45 mL) olive oil, divided
- 1 lemon, divided
- 2 tbsp toasted bread crumbs
- 2 tbsp (30 mL) chili crisp (homemade or store bought)
Instructions
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Blanch the broccoli first: Bring a large pot of generously salted water to a boil. Cook the broccoli for 2 to 3 minutes until bright green and just tender. Transfer immediately to a bowl of ice water to stop the cooking. Drain well, then spread onto paper towels to dry completely. The drier the broccoli, the better it will char. You can do this up to 3 days ahead of time.
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Finely chop the soft garlic and anchovy fillets by hand, or pulse briefly in a small food processor. Mix with the Dijon mustard, 2 teaspoons lemon juice, and remaining 2 tablespoons (30 mL) of the olive oil until smooth. Transfer to a large mixing bowl.
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Char the broccoli: Heat a cast iron skillet over medium-high heat until it’s smoking hot. Add the broccoli along with the remaining 1 tbsp. of olive oil and cook for about 1 minute without moving it so it develops good colour. Turn and cook another minute or two, or until you see dark charred spots.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
William Natter1 year agoWe have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂James Blashill1 year agoI had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!ABM Janzen1 year agoOur virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!lori letts1 year agoI have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!Kat Garrod1 year agoI've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.Cyn Vavasour1 year agoIt has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Donna Turner1 year agoLove these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.Linda Brodrecht1 year agoMy husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!Jeff Eitel1 year agoLots of fun and food turned out great.John H1 year agoI recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.R S2 years agoI have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.Bruce White2 years agoWe did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsIain Peck2 years agoThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Liana Kinzie2 years agoOnline classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.B Ellert2 years agoTo Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Finish and Serve: Immediately transfer the hot broccoli to the bowl with the anchovy-garlic dressing and toss to coat. Pile onto a serving platter and finish with toasted bread crumbs, a drizzle of chili crisp, and extra lemon wedges for squeezing over top.
Notes
Chef Tips from Jody & Kirstie
- For the best broccoli with chili crisp, dry broccoli well. Wet broccoli steams. Take the extra minute to dry it well after blanching.
- Don’t throw away the broccoli stem. Peel the tough outer layer and slice the tender centre into pieces to blanch and char along with the florets. Actually sweeter than the florets themselves!
- The broccoli can be blanched and stored in the refrigerator 3 days ahead of time.
- Homemade chili crisp adds incredible flavour, but a good quality store-bought version works beautifully too.
Substitutions for Broccoli with Chili Crisp
- No anchovies? A teaspoon of white miso makes a delicious vegetarian alternative.
- Panko bread crumbs toasted in olive oil make an excellent crunchy topping.
- Try cauliflower prepared the same way.
Frequently Asked Questions
Do I have to blanch the broccoli first?
Yes. Blanching keeps the broccoli bright green and tender while allowing it to char quickly without burning.
Will this taste fishy?
Not at all. The anchovies melt into the dressing and simply add richness and savouriness.
Can I make this ahead?
You can blanch the broccoli and prepare the dressing several hours ahead. Char and toss everything together just before serving for the best texture.
More Summer Market Inspiration
Fresh Ontario broccoli is one of our favourite market finds because it’s naturally sweet, incredibly versatile, and cooks in just minutes. This Broccoli with Chili Crisp Recipe is a seasonal favourite! Whether you’re grilling, roasting, or giving it a quick char like we do here, it’s one of the easiest ways to bring more local vegetables to the table.
Jody O’Malley and Kirstie Herbstreit are Red Seal certified chef co-owners of The Culinary Studio in Waterloo, Ontario. Jody graduated from Stratford Chefs School in 2002, and Kirstie graduated from SAIT in 2003. Together, they have more than 20 years of professional cooking experience and have spent the past 15 years building one of Canada’s leading culinary education companies. They love teaching the science behind great cooking through hands-on classes, recipes, and as co-hosts of the Chef Over Your Shoulder podcast alongside Amy Schlueter.
