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RECIPE
17 INGREDIENTS12 STEPS3HR

Warm Broccolini and Lentil Salad with Anchovy Butter Sauce

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A warm, filling salad full of texture and flavor. The secret ingredient? A zesty, anchovy butter sauce that ties the whole thing together. Great as a lunch salad or a side dish to some protein for a hearty dinner. Make the Anchovy Butter in advance for a quick meal!
3HR
Total Time
15MIN
Active Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
2
Serves 2

Broccolini and Lentil Salad

3 1/4 cups
Broccolini
2 Tbsp
1 can
(400 g)
Lentils , drained, rinsed
1/4 cup
Finely Chopped  Fresh Parsley
2/3 cup
Feta Cheese
2
Lemons , zested
2 Tbsp zest needed

Anchovy Butter Sauce

2 Tbsp
1/2
Red Chili Pepper , thinly sliced
2 Tbsp
Ground Coriander
2 Tbsp
Ground Fennel

Anchovy Butter

3 cups
Cold  Heavy Cream
or 300g Room Temperature Butter
10
Anchovy Fillets in Oil
4 cloves
Garlic , grated
1 Tbsp
1 tsp
as needed
Ice
mixed with water to make an ice bath

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Nutrition Per Serving

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CALORIES
2414
FAT
156.3 g
PROTEIN
75.2 g
CARBS
187.2 g

Author's Notes

This recipe makes around 1 1/3 cup 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 cup) 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 clove), Lemon Juice (1 tablespoon), Paprika (1 teaspoon), 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 (400 gram) along its stalk into long strands, then cut in half lengthwise.
Step 8
Toss the broccolini in Olive Oil (2 tablespoon), 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), Ground Coriander (2 tablespoon), and Ground Fennel (2 tablespoon). 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 Lemon Juice (2 tablespoon) and mix well.
Step 11
Add the broccolini and 2 Tbsp zest from the Lemon (2) to the pan. Toss until are well-coated.
Step 12
Divide onto serving plates and top with Toasted Sliced Almonds (1/4 cup) and Fresh Parsley (1/4 cup). Crumble the Feta Cheese (100 gram) on top to finish the dish.

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Nutrition Per Serving
Calories
2414
% Daily Value*
Fat
156.3 g
200%
Saturated Fat
92.6 g
463%
Trans Fat
0.0 g
--
Cholesterol
533.5 mg
178%
Carbohydrates
187.2 g
68%
Fiber
34.6 g
124%
Sugars
11.3 g
--
Protein
75.2 g
150%
Sodium
1396.2 mg
61%
Vitamin D
0.5 µg
2%
Calcium
1104.2 mg
85%
Iron
19.1 mg
106%
Potassium
2888.5 mg
61%
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