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Posted: 12:00 a.m. Tuesday, Nov. 13, 2012
1/4 cup salt (note: Chef Turgeon uses a large pot with at least a gallon of water, but home cooks might want to use less salt in the boiling water)
2 lb. broccoli florets
1 Tbsp. lemon juice
1 Tbsp. minced garlic
1 tsp. red chili flakes
2 Tbsp. minced parsley
2 tsp. salt
1/4 cup of extra virgin olive oil
Break the broccoli into large florets and discard the thickest parts of the stem. Bring a large pot of water to a rolling boil and add salt. While the water is heating, fill a large bowl with ice water.
Blanch half the broccoli in the boiling water for 4 minutes until bright green but still firm. Strain the broccoli though a colander and immediately shock the broccoli in ice water, returning it to the colander to drain. Set aside and repeat with the other half of the broccoli. Spread the blanched broccoli on a large tray and pat the florets dry with a paper or dish towel.
In a large bowl, whisk together the lemon juice, garlic, chili flakes, parsley, remaining salt and oil. Toss the broccoli in the seasoned oil.
Heat grill or grill pan on high for several minutes until extremely hot. Using tongs, place florets on the grill until they are lightly charred. Flip the florets to grill lightly on the other side and remove from heat. Serves 4 to 6.
— Chris Turgeon, Executive Chef at Hyde Park Bar & Grill