Steamed Broccoli Salad with Fried Alliums and Brown Butter Vinaigrette

recipes
Written By Amanda McLemore · Editor-In-Chief
 
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INGREDIENTS

 

1/4 neutral oil

1 shallot, thinly sliced

1 tsp chili flakes

1/4 neutral oil

1 tbs butter

1 lemon, zest and juice

1 bunch broccoli, blanched

1 tbs parsley, minced

salt to taste

 

DIRECTIONS

I. preheat neutral oil to 350°F in a skillet. fry shallots until golden and crisp. set aside in a bowl

II. add butter, lemon zest, and chili flakes into the skillet with the oil. once butter melts, pour over broccoli in a large bowl and toss to combine. adjust seasoning as needed and place on a platter

III. garnish with crispy shallots and parsley and serve

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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