Grilled Broccolini with Garlic Anchoy Sauce

The tail end of Spring is drawing to a close and thankfully the warmer weather has arrived.  And because of this, the air in our neighborhood is perfumed with food being cooked on backyard barbeques. If you don’t barbecue you almost feel left out.  When I head out to our back deck to fire up the grill, my stomach grumbles as I get a whiff of someone using their barbeque.  I love this time of year.  Broccolini is a cross between broccoli and gai lan (Chinese kale).  It’s more delicate in flavor than broccoli and can be eaten raw or lightly sautéed.

Serves 4
adapted by The Gardener & The Grill

Sauce:
1 to 2 anchovy fillets, mashed into as paste
3/4 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley

2 bunches broccolini, trimmed (about 2 lbs.)
olive oil
sea salt and freshly ground black pepper

For the sauce, whisk together all ingredients and set aside. Light your barbeque to a medium-hot fire. Place broccolini on a plate and brush with olive oil. Season with salt and pepper. Grill until broccolini is al dente, about 5 to 8 minutes. Remove from heat and serve with sauce.

The Culinary Chase’s Note: Fresh and simple! Make sure broccolini is similar in size otherwise the larger pieces will take longer to cook and will result in the smaller ones becoming burnt.  Serve this right off the grill or at room temperature.   Summer is just around the corner…Friday, 21st of June.  Enjoy!