Mike Van de Elzen: Charred broccoli with spent lemon dressing and parmesan - The Sunday Session with Francesca Rudkin

Charred broccoli with spent lemon dressing and parmesan 

Cook time: 20 minutes 

Serves: 6 

2 heads of broccoli, cut into large florets  

1 tbsp grape seed oil  

flaky seasalt & cracked pepper  

1 cup parmesan peelings  

Spent lemon dressing  

4 lemons  

350 ml grape seed oil  

1 egg yolk  

2 tbsp cider vinegar  

1 tbsp honey  

½ tsp Dijon mustard  

Pinch of salt 

Bring a large pot of salted water to the boil. Blanch the broccoli and refresh in iced water to halt cooking. Drain well then toss in oil and salt.

Now make up the dressing. 

Cut the lemons in half and squeeze the juice into a pot along with the smashed lemon. Cover the lemon with the oil and gently heat over a low heat. (not above 60*C) for 10 minutes. Turn off and allow to cool before straining. In a small bowl whisk the egg yolk with the vinegar, honey, Dijon and salt. Slowly add the oil until well combined.  

Preheat a BBQ or cast iron pan, once super hot place the broccoli onto the grills and cook well until well charred. 

Serve the broccoli on a platter and drizzle over the amazing spent lemon dressing and spread over the parmesan to serve. 

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