Air-Fried Broccoli with Anchovy and Rosemary Dressing

the Sage 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
½ tsp Coarse salt
Freshly ground black pepper
to season

For the dressing

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

Instructions

1
Set the oven to Air Fry, Super Convection, 220°C, for 13 minutes and press Start to preheat. Meanwhile, prepare the broccoli.
2
Combine 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.
3
Once preheated, place the basket in rack position 3 and air fry for 13 minutes. Meanwhile, make the dressing.
4
To 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.
5
The broccoli should be nicely browned and tender. If not, air fry it a little longer.
6
Pour half the dressing over the broccoli, season with pepper and stir.
7
Serve the broccoli drizzled with the remaining dressing.