Air-Fried Broccoli with Anchovy and Rosemary Dressing

the Breville Test Kitchen

Air-Fried Broccoli with Anchovy and Rosemary Dressing

Name: Air-Fried Broccoli with Anchovy and Rosemary Dressing
Cook time: 900 s
Total time: 1500 s
Yield: Serves 4
Ingredients: 450 g broccoli florets; 2 tbsp extra-virgin olive oil; ½ tsp Coarse salt; Freshly ground black pepper - to season; 4 large anchovy fillets; 3 tbsp fresh lemon juice; 12 cm sprig rosemary - leaves picked; ⅓ cup (80 ml) extra-virgin olive oil

Crisp, air-fried broccoli is perfectly partnered with this dressing that has a pleasant saltiness from the anchovies and just the right balance of lemon and rosemary.

25 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

450 g broccoli florets
2 tbsp extra-virgin olive oil
½ tsp Coarse salt
Freshly ground black pepper
to season

For the dressing

4 large anchovy fillets
3 tbsp fresh lemon juice
12 cm sprig rosemary
leaves picked
⅓ cup (80 ml) extra-virgin olive oil

Instructions

1Set the oven to Air Fry, Super Convection, 220°C, for 13 minutes and press Start to preheat. Meanwhile, prepare the broccoli.
2Combine the broccoli with the oil and salt and toss to coat. Place in a single layer in the air fry basket. For even air flow ensure the pieces are not touching.
3Once preheated, place the basket in rack position 3 and air fry for 13 minutes. Meanwhile, make the dressing.
4To make the dressing, place the anchovies, lemon juice and rosemary in a blender and blend until smooth. With the blender on, gradually add the oil through the feed chute and blend until smooth.
5The broccoli should be nicely browned and tender. If not, air fry it a little longer.
6Pour half the dressing over the broccoli, season with pepper and stir.
7Serve the broccoli drizzled with the remaining dressing.

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