Broccoli with Anchovy-Garlic Dressing
The secret to crisp-tender, brilliantly green broccoli? Nuke it. Yes, we’re serious.
Why This Recipe Works
You can steam and boil broccoli, but microwaving it is a faster and easier method. Another plus is that the broccoli is perfectly cooked and brilliant green every time. The microwave uses electromagnetic waves to penetrate the broccoli, steaming it from the inside. Careful cutting is essential to even cooking. We found it best to cut the florets into 1-inch pieces and use a vegetable peeler to trim the exterior of the fibrous stems before cutting them into 1/2-inch cubes. A small amount of salt enhances flavor and keeps the color bright. Since acidic dressings cause broccoli to brown, we toss the hot broccoli with extra-virgin olive oil flavored with garlic, red pepper flakes, and umami-rich anchovies to enhance its flavor.