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Seared broccoli with caper vinaigrette

Steam-charring in the skillet turns the broccoli a gorgeous shade of bright green, contributing a wisp of smokiness to the proceedings. 



  • 7 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons jarred capers (2 1/2 tablespoons if salt-packed), drained, lightly rinsed, and coarsely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely minced shallots
  • 1/2 teaspoon finely minced hot chili pepper (seeds optional)
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 1/8 teaspoon freshly ground black pepper
  • 1 large head broccoli (11/2 to 13/4 pounds)
  • 6 tablespoons vegetable broth, chicken broth, or water


  1. In a medium bowl, combine four tablespoons of olive oil with the lemon juice, capers, parsley, shallots, chilli, salt, and black pepper.
  2. 2. Use a sharp vegetable peeler to peel the tough outer layer of the broccoli stem to reveal the paler green interior. Cut broccoli through the stem into four one-inch “steaks,” some more significant than others. You’ll have some stray florets; use them, too.
  3. 3. Heat a nine- or 10-inch skillet over medium-high heat. Add one and a half tablespoons of oil to the skillet before adding the broccoli. Add two steaks, season with salt, and sear until the underside is charred on the edges, three minutes. Flip, add three tablespoons of the broth, cover, and continue cooking until the bottom is burned and the broccoli is bright green, three to five minutes. Remove to a plate; cover with foil to keep warm. Repeat with the remaining oil, steaks, and broth. Transfer to a serving platter and spoon the vinaigrette on top. Enjoy!

From SHABBAT by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright @ 2023 by Adeena Sussman. 

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