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SideChef
Recipes
Beans & Legumes
Warm Broccolini and Lentil Salad with Anchovy Butter Sauce
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17 INGREDIENTS • 12 STEPS • 3HRS

Warm Broccolini and Lentil Salad with Anchovy Butter Sauce

Recipe

5.0

3 ratings
A warm, filling salad full of texture and flavor. The secret ingredient to this Warm Broccolini and Lentil Salad? A zesty, Anchovy Butter sauce that ties the whole thing together. Great as a lunch salad or can be as a side dish to complete a hearty dinner.
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A warm, filling salad full of texture and flavor. The secret ingredient to this Warm Broccolini and Lentil Salad? A zesty, Anchovy Butter sauce that ties the whole thing together. Great as a lunch salad or can be as a side dish to complete a hearty dinner.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

3HRS

Total Time

$6.52

Cost Per Serving

Ingredients

Servings
2
us / metric
Broccolini and Lentil Salad
Broccolini
3 1/4 cups
Broccolini
Olive Oil
2 Tbsp
Olive Oil
Lentils
1 can
(400 g)
Lentils, drained, rinsed
Toasted Sliced Almonds
4 Tbsp
Toasted Sliced Almonds
Fresh Parsley
4 Tbsp
Finely Chopped Fresh Parsley
Feta Cheese
2/3 cup
Feta Cheese
Lemon
2
Lemons, zested
2 Tbsp zest per 2 servings
Anchovy Butter Sauce
Lemon
1
Lemon, juiced
2 Tbsp juice per 2 servings
Red Chili Pepper
1/2
Red Chili Pepper, thinly sliced
Ground Coriander
2 Tbsp

Sponsored

Simply Organic Coriander Seed, Ground
Ground Fennel
2 Tbsp
Ground Fennel
Anchovy Butter
Heavy Cream
3 cups
Cold Heavy Cream
or 300g Room Temperature Butter
Anchovy Fillets in Oil
10
Anchovy Fillets in Oil
Garlic
4 cloves
Garlic, grated
Lemon
1
Lemon, juiced
1 Tbsp juice per 2 servings
Paprika
1 tsp
Paprika
Ice
as needed
Ice
mixed with water to make an ice bath

Nutrition Per Serving

VIEW ALL
Calories
2403
Fat
155.8 g
Protein
75.0 g
Carbs
186.6 g
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Warm Broccolini and Lentil Salad with Anchovy Butter Sauce
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

This recipe makes around 1 1/3 cups of Anchovy Butter. Store the extra in the fridge in an airtight container and use anywhere you'd use regular butter in savory dishes (we love it in garlic bread or melted onto steak!)

If using premade Butter, skip Steps 1 and 2.

Save the buttermilk in the fridge and use it for baking or marinade.

Cooking Instructions

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step 1
To make anchovy butter, pour the cold Heavy Cream (3 cups) into a food processor, mix for about 4 minutes or until the milk fat is fully separated from the buttermilk.
step 2
Once separated, transfer the butter into a bowl filled with water mixed with Ice (as needed), press the butter with a spatula to squeeze out the remaining buttermilk. Pour out the ice water and refill the bowl with clean ice water, repeat the process until all the buttermilk is washed out.
step 3
Transfer the butter back to the food processor. Add in the Anchovy Fillets in Oil (10), Garlic (4 cloves), the juice from Lemon (1), Paprika (1 tsp), and blend again until creamy and smooth. Scrape down the sides of the food processor if necessary.
step 4
Transfer butter mixture onto a parchment paper, form the butter into a log about 2 inches (5cm) in diameter.
step 5
Put the butter into the fridge to chill for at least 2 hours.
step 6
Preheat the oven to 450 degrees F (230 degrees C).
step 7
Slice the Broccolini (3 1/4 cups) along its stalk into long strands, then cut in half lengthwise.
step 8
Toss the broccolini in Olive Oil (2 Tbsp), put in the oven to roast for about 8 minutes, or until they are nicely charred. Take out and set aside.
step 9
In a skillet over medium heat, add 3 Tbsp of the Anchovy Butter, Red Chili Pepper (1/2), Simply Organic Coriander Seed, Ground (2 Tbsp), and Ground Fennel (2 Tbsp). Cook for 2 minutes until fragrant.
step 10
Add in the Lentils (1 can) to the pan and cook for 1 minute to warm through. Remove the pan from the heat, add in the juice from the Lemon (1) and mix well.
step 11
Add the broccolini and 2 Tbsp zest from the Lemons (2) to the pan. Toss until are well-coated.
step 12
Divide onto serving plates and top with Toasted Sliced Almonds (4 Tbsp) and Fresh Parsley (4 Tbsp). Crumble the Feta Cheese (2/3 cup) on top to finish the dish.

Tags

Beans & Legumes
Gluten-Free
Lunch
Healthy
Shellfish-Free
Salad
Side Dish
Vegetables
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