“My partner, Cherry, and I agree that broccoli is best when kept really simple,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Here large pieces of roasted broccoli make a great fork-and-knife side for a party, particularly when doused in a bright, savory, funky sauce made from dill, citrus, and fish sauce.
The inclusion of walnuts is a new thing for Iocovozzi. He avoided the nut for a long time, but a batch of fresh black walnuts from the farmers market changed his mind. You can use any variety of walnut, or omit them entirely if you wish. Plus, for entertaining ease, this dish is great served warm or at room temperature.
+ There are no comments
Add yours