Seared Broccoli Salad
INGREDIENTS
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DRESSING:
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6 white or regular anchovy fillets packed in oil, drained
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1 large egg yolk
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2 tsp. crème fraîche
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1 tsp. finely grated lemon zest
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2 Tbsp. fresh lemon juice
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⅓ cup (or more) olive oil
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Kosher salt and freshly ground black pepper
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BROCCOLI:
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1 bunch broccoli (about 1½ lb.), preferably with long stems
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Kosher salt
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2 Tbsp. olive oil
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½ cup baby greens or herbs (such as arugula, red mustard greens, basil leaves, or celery leaves)
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¼ cup pine nuts or shelled raw pumpkin seeds (pepitas), toasted
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