Skal's Charred Broccoli, Green Garlic and Breadcrumbs

Skal chef Ben Spiegel shares his preparation of smoky, funky broccoli.

Chef, Skal
Photo Galleria: 
1 head broccoli, stem removed, sliced lengthwise approximately 1/2" thick
1 cup panko breadcrumbs
2 tablespoons butter
2 tablespoons schmaltz, or any oil
4 salted anchovies, soaked in water
1 teaspoon minced dried shallots or onions
5 cloves garlic, preferably young or green garlic
2 cups plus 2 tablespoons grapeseed oil
1 egg, boiled for 1 minute 10 seconds, then cooled
2 tablespoons fish sauce
1 tablespoon apple cider vinegar
1 tablespoon brine from a jar of capers
Kosher salt, to taste
Fresh lemon juice, to taste
Recipe Steps: 
For the breadcrumbs: preheat oven to 350 degrees F. Melt butter and toss with bread crumbs. Transfer to a tray and bake, mixing occasionally, until golden brown about 10 minutes. Cool. Drain and chop anchovies, place in a small pan with schmaltz, and fry until browned. Once cool, add anchovies and shallots to breadcrumbs and season with salt. Set aside.
For the garlic emulsion: place garlic in a small pot with half the grapeseed oil. Heat slowly until it bubbles, but take care not to let the garlic color. Cool and transfer to a blender. Add egg, fish sauce, vinegar and caper juice; blend on high for 10 seconds, then reduce speed. Slowly stream in oil until a mayonnaise forms. Season to taste with lemon juice and additional fish sauce.
For the broccoli: heat a heavy-bottomed pan on high until very hot. Add 2 tablespoons grapeseed oil and add broccoli, cut side down. Char on high for 1 minute until broccoli browns, then quickly turn over to "kiss" the raw side. Remove from heat.
To serve: brush broccoli with garlic emulsion, then sprinkle with breadcrumbs. Serve immediately.

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