Serves 4.
Ingredients
1 head broccoli, rinsed
3 tablespoons finely diced red onion
Almond Vinaigrette (recipe follows)
Salt and freshly ground pepper
Directions
To prepare the broccoli, cut off the stem. Peel the stem with a sharp paring knife. Slice the stem lengthwise into 1/4-inch slices with a Japanese mandoline. Cut the broccoli head lengthwise into three pieces, then slice vertically with the mandolin into 1/4-inch slices.
Toss the broccoli with the red onion, the dressing and salt and pepper. Let sit at least 5 minutes before serving.
Almond Vinaigrette
Ingredients
2 tablespoons fresh lemon juice
Zest of 1 lemon, finely chopped
2 anchovies, finely chopped
Pinch chile flakes
2 tablespoons Sambuca
1/4 cup toasted sliced almonds, finely chopped
6 tablespoons almond oil or 6 tablespoons extra-virgin olive oil
Directions
Whisk the lemon juice and lemon zest together. Whisk in the anchovies, chile flakes, Sambuca and toasted almonds. Slowly whisk in the oil to emulsify. Refrigerate until ready to use.
