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.
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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.