Veg
Broccoli with Preserved Lemon Yogurt
Description
To make broccoli special, chef Laurent Tourondel cuts it into steaks and roasts it in the oven, then serves it with a cool and tangy yogurt sauce.
Ingredients
- 1 1/2 pounds broccoli (2 small heads)
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Black pepper
- 6 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 small garlic clove, minced
- 1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
- 2 teaspoons fresh lemon juice
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions
- Preheat the oven to 475°. Place a baking sheet on the center rack and allow to heat for 10 minutes. Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs, reserving any florets that fall off; trim the florets to form mini steaks that lie flat.
- In a large bowl, toss the broccoli, olive oil and crushed red pepper and season with salt and black pepper. Carefully arrange in a single layer, cut side down, on the hot baking sheet. Roast for about 20 minutes, turning halfway, until golden and tender.
- Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper.
- Transfer the broccoli to plates and top with the cheese. Garnish with julienned lemon rind. Spoon the yogurt sauce on the side and serve.
