Ingredients

2 large or 4 thin heads broccoli

2-3 tablespoons olive oil

salt and pepper to taste

1 batch vinaigrette (see recipe below)

Method

• Heat your oven to 400 F. Trim the woody skin from the broccoli stems, but do not sever the stems from the florets. If you’re using large broccoli, cut them in half lengthwise.

• Toss the broccoli stems gently with the oil (or spray them with oil from a mister or spray can) and arrange them on a parchment-lined baking sheet. Season lightly with salt and pepper.

• Roast for 20 to 30 minutes, until the stems are almost tender and the florets begin to brown at the edges.

• Remove the broccoli from the baking sheet and transfer them to the bowl of vinaigrette. Stir them through the vinaigrette, so each piece of broccoli is coated, but without gently enough to avoid breaking the florets or the long stems.

• Serve immediately.

Vinaigrette

Ingredients

10 g sugar

70 g lemon juice

10 g fresh garlic, peeled and sliced

3 g chili flakes

50 g Thai or Vietnamese fish sauce (Vietnamese is stronger and more pungent)

70 g extra-virgin olive oil  

50 g oil

Method

• Whisk together the sugar and lemon juice, then add the garlic and stir until it’s well covered with the lemon juice mixture. Set this aside to rest for a few minutes, while you organize your remaining ingredients. The sugar will help draw the juices from the cut surfaces of the garlic.

• Transfer the garlic and lemon juice mixture to a blender jar or food processor bowl. Add the chili flakes and fish sauce and process until it it forms a fine puree, then add the oil in a thin stream so it forms an emulsion. Alternatively, mince the garlic very finely and then whisk in the remaining ingredients by hand.

• If you won’t be using the vinaigrette immediately, whisk it before serving to re-combine the ingredients.