Broccolini with Anchovy Gremolata

Ingredients

• 1/3 cup chopped fresh flat-leaf parsley
• 1 1/2 tablespoons grated lemon rind
• 4 canned anchovy fillets, rinsed, drained, and finely chopped
• 4 garlic cloves, minced
• 5 quarts water
• 1 1/2 pounds Broccolini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Combine parsley, lemon rind, anchovies, and garlic in a small bowl; toss well to combine.
2. 2. Bring 5 quarts water to a boil. Add half of Broccolini to boiling water; cook 4 minutes or until crisp-tender. Remove Broccolini from boiling water with a slotted spoon. Repeat procedure with remaining Broccolini. Place Broccolini in a large bowl. Add lemon juice, oil, salt, and pepper; toss well to combine. Divide Broccolini mixture evenly among 8 plates; top each serving with about 1 tablespoon gremolata.