A few months ago, we finally got around to trying Rose’s Luxury. Our friends kept raving about it, but they don’t taker reservations, so it really wasn’t until Bon Appetit named it the best new restaurant in America for 2014 that we stopped being lazy and moved our butts down to Eastern Market to wait in line for a spot at this new D.C. gem.
We were not disappointed. In fact, I spent the next several weeks trying to create a few of the dishes that we had there (with varying degrees of success). A few of the dishes, like this Salad with Pork Sausage, Coconut-Chile Sauce and Lychees, were pretty complicated, but most of the dishes were pretty simple. Everything we tried was good. So. So. Good.
One of the dishes that I particularly enjoyed was the blackened broccoli with caesar dressing and anchovies. If you’ve never tried roasted broccoli before, you are really missing out. It wins over steamed broccoli every time.
The best part? There’s really not much to it. This blackened broccoli with caesar dressing is more than easy enough to make at home! Wash the broccoli. Throw it in the oven with a little olive oil and salt, and top with caesar dressing. Even easier if you have a little dressing left over after making this delicious Caesar Salad with Homemade Croutons.
Seriously. So. Good. This would be perfect for a dinner party, because you can prep all of the ingredients ahead of time and then plate them really quickly.
- 1 head broccoli
- 1½ cups finely grated parmesan cheese (about 3 oz) plus ½ cup for croutons and garnish
- 1 egg yolk
- 2-3 cloves garlic (slightly crushed)
- 2 teaspoons worcestershire sauce
- 3 tablespoons freshly squeezed lemon
- 2 anchovy fillets (optional)
- 1/2 cup olive oil
- Preheat oven to 400 degrees fahrenheit.
- Wash broccoli and slice into 1/2 inch pieces.
- Lightly oil a metal baking sheet. Spread the broccoli out in a single layer on the baking sheet. Drizzle with a little olive oil, and use your hands to evenly distribute the oil throughout the broccoli. Generously sprinkle broccoli with salt.
- Bake at 400 degrees for about 6-7 minutes, until just softened (but not mushy) when pierced with a fork. Turn the broiler on high, and broil until the edges begin to blacken.
- In a blender or food processor, combine 1½ cups parmesan cheese, the two cloves of garlic from the olive oil, two fresh cloves of garlic, worcestershire sauce, lemon juice, egg yolk and anchovy fillets and blend until smooth.
- Slowly add the olive oil until the dressing is smooth, but still thick. Season with salt and pepper to taste.
- Serve broccoli sigh a drizzle of caesar dressing, a few cranks of freshly ground pepper, and a healthy shaving of parmesan cheese.