Chargrilled long stem broccoli with a caper vinaigrette. Great on its own or together with grilled fish or chicken!
Broccoli, being a part of the cruciferous family, has plenty of health benefits and is something we all should incorporate in our diet. But I hear from many that they don’t know what to do to make their veg more interesting or how to make it taste different, and I understand that. As much as I love broccoli, eating it cooked with a bit of salt and pepper can become, to be frank, a little bit boring in the long run. So I like to find ways to spruce up my veg and create new exciting side dishes to keep it fresh and interesting. And enter capers!
Capers are the small flower buds from the plant called Capparis Spinosa and they are often incorporated in mediterranean dishes.And in this dish, they are being used to make a simple vinaigrette.
This is a side dish I love to eat together with grilled fish or chicken! This side dish takes no more than 10 min to prepare, and if you can’t find long stem broccoli, use normal broccoli. But don’t forget the stem! Many people don’t eat the stem, but it’s edible and tasty like the rest of the broccoli. If you want to try a recipe using raw broccoli, check out my raw marinated broccoli salad.
- 1/4 cup chopped capers
- 1/4 cup chopped flat-leaf parsley
- 1 tbsp white wine vinegar
- 3 tbsp virgin olive oil
- 200 g broccoli
- Pinch of salt and pepper
- Shavings of pecorino or parmesan
Combine 2 tbsp olive oil, capers, parsley and vinegar. Whisk with a whisk or a fork until combined.
Mix the broccoli together with 1 tbsp olive oil and salt and pepper. Chargrill on a griddle pan until lightly charred.
Pour vinaigrette over the broccoli and mix until the broccoli is evenly dressed. Top of with a few shavings of pecorino.