Equipment
Ingredients
Broccoli
- 500 g broccoli, cut into medium florets with flat edges
- 15 ml olive oil
- 30 ml water
- 2 g kosher salt
Garlic Aioli
- egg yolks, room temperature
- garlic, minced into a fine paste
- 5 g dijon mustard, room temperature
- 15 ml lemon juice, freshly squeezed
- 150 ml grapeseed oil
- 3 g kosher salt
Buttery Panko
- 30 g unsalted butter
- 40 g panko breadcrumbs
- 2 g flaky sea salt
Nutrition (per serving)
Method
Cut the broccoli heads into medium-sized florets, ensuring each piece has a flat side to maximize contact with the pan for optimal searing.
Mince the garlic cloves into a fine, smooth paste. A pinch of salt and the flat side of a knife can help crush the garlic effectively.
In a mixing bowl, combine the room temperature egg yolks, minced garlic paste, Dijon mustard, and fresh lemon juice. Whisk vigorously until the mixture is completely smooth and cohesive.
While whisking continuously, begin adding the grapeseed oil drop-by-drop. Once an emulsion forms and the mixture lightens in color, slowly pour the remaining oil in a very thin, steady stream until the aioli is thick and creamy. Season with kosher salt.
Melt the unsalted butter in a large cast iron skillet over medium heat. Add the panko breadcrumbs and toss constantly until evenly toasted and golden brown, about 3 minutes. Transfer to a small bowl, toss with flaky sea salt, and wipe the skillet clean.
Heat the olive oil in the same cast iron skillet over medium-high heat. Place the broccoli florets flat-side down in the pan. Leave them entirely undisturbed to develop a deep, dark char on the bottom, which takes about 4 minutes.
Carefully pour the water into the hot skillet and immediately cover with a tight-fitting lid to trap the steam. Let the broccoli steam for 2 minutes until tender-crisp. Remove from heat and season lightly with kosher salt.
Spread a generous, swooping layer of the garlic aioli across the bottom of a serving platter. Arrange the warm, seared broccoli florets directly over the aioli, keeping the charred sides facing up.
Sprinkle the warm, toasted buttery panko generously over the broccoli. Serve immediately while the contrasting temperatures and textures are at their peak.
Chef's Notes
- For a flawless sear, ensure the broccoli is completely dry before it hits the hot skillet. Any residual moisture will lower the pan temperature and cause the florets to steam prematurely.
- When emulsifying the aioli, patience is critical. If you rush adding the oil before a stable, thick base forms, the sauce will break and lose its luxurious, creamy texture.
- Using pasteurized shell eggs is strongly recommended when serving young children, the elderly, or immunocompromised individuals to mitigate the risks associated with consuming raw yolks.
- Do not walk away while toasting the panko. Milk solids in the butter and the delicate breadcrumbs can shift from perfect golden brown to burnt in a matter of seconds.
Storage
Refrigerator: 3 days — Store the broccoli, panko, and aioli in separate airtight containers.
Reheating: Reheat broccoli and panko in an oven or air fryer at 180C to retain crunch. Do not heat the aioli, serve it cold or at room temperature.
