GARDENERS ON BOTH SIDES OF THE ATLANTIC ARE STARTING to enjoy a new variety of broccoli that grows in purple sprouts rather than green crowns. The frequent growth helps guard against the cabbageworm that seems to hide in the stems of green broccoli, surprising the gardener who is rinsing the vegetable after harvest. Whether you grow purple sprouting, the green Calabrese, broccolini, broccoli raab or rapini, or the lime green, cauliflower-like Romanesco broccoli, they all taste great off the grill with this dipping sauce or a dollop of Blender Hollandaise (page 36).
SERVES 4
GARLIC ANCHOVY
DIPPING SAUCE
1 teaspoon anchovy paste or mashed, canned anchovy fillets
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh rosemary leaves
1 tablespoon minced fresh flat-leaf parsley
6 tablespoons olive oil
BROCCOLI
2 bunches purple sprouting broccoli, broccolini or broccoli raab; or 1 head Calabrese or Romanesco broccoli (about 2½ pounds)
Olive oil, as needed
Fine kosher or sea salt and freshly ground black pepper to taste
For the dipping sauce, whisk together the anchovy paste, mustard, lemon juice, garlic, rosemary, parsley, and olive oil. Set aside.
Prepare a medium-hot fire in your grill.
Place the broccoli sprouts on a baking sheet. If using crowns or heads of broccoli, slice the broccoli lengthwise into long slices about 1 to 2 inches thick and place on a baking sheet. Brush with olive oil and season to taste with salt and pepper.
Grill directly over the fire, turning once, until you have good grill marks, and the broccoli is crisp-tender, about 5 to 8 minutes.
Serve with the dipping sauce.