Broccoli and Burrata with Anchovy & Caper Dressing


I was unsure about this salad at first, but decided to go for it. Wow, what a surprise, it was excellent and I definitely will make it again, maybe cut the broccoli a little smaller.

Broccoli and Burrata with Anchovy & Caper Dressing


1/3 cup olive oil
1 sprig of rosemary
4 sprigs of thyme
1 tsp. pepper flakes
1 clove of garlic, minced
one small onion, small dice
3 anchovy fillets, minced
3 Tbsp. capers
1 lemon
1 head of broccoli
1 round of burrata


Gently heat olive oil with rosemary, thyme and pepper flakes in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary. Blanch broccoli in salted water till al dente. Cut broccoli. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli, drizzle rest of vinaigrette.

Inspired by Sunday Suppers


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