Photo by Munchies Staff
Servings: 4Prep: 10 minutesTotal: 45 minutesIngredientsfor the mustard breadcrumbs:60 ml unsalted butter, melted10 ml malt vinegar3 grams Coleman's mustard powder2 grams freshly ground black pepper5 grams kosher salt84 grams torn country loaf, crust removed and torn into bite-sized piecesfor the charred broccoli:2 small bunches broccolini (about 500 gramskosher salt, to taste20 ml olive oil, plus more for serving2 grams minced parsley5 grams chile flakes6 oil-packed anchovy filets, minced2 garlic cloves, mashed into a pastezest of 1 lemonDirections1. Make the breadcrumbs: Heat the oven to 350°F. Combine the butter, vinegar, mustard powder, pepper, and salt in a bowl. Add the bread and toss to coat. Transfer to a baking sheet and bake until golden and brown, about 20 minutes. Set aside.2. Light a grill. If the broccoli is large, quarter. Otherwise, leave whole or halved lengthwise.3. Bring a pot of generously salted water to a boil and cook the broccoli for 10 seconds, then transfer to a medium bowl and toss with 1 tablespoon of olive oil. Grill the broccoli until charred all over, 12 to 15 minutes.4. Meanwhile, mix the parsley, chile flakes, anchovies, garlic, and lemon zest in a bowl. Add the grilled broccoli and croutons, to taste, and toss well to combine. Serve on a warm platter with olive oil to drizzle at the table.
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