Illustrations by John Burgoyne   (Photo: Danny Kim)

I t’s peak broccoli season, and while small children and 41st presidents of the United States will not welcome the news, cruciferous- vegetable fanatics are ecstatic. And who can blame them? Not only is the emerald-green superfood an excellent source of calcium, folate, sulforaphane, lutein, and, of course, zeaxanthin, it is delicious. If you dispute this last point, you haven’t tried the broccoli salad flavored with colatura (essentially, cured Italian anchovy drippings) at Franny’s in Prospect Heights.

Franny’s Roasted-Broccoli Salad With Colatura and Chiles

2 heads broccoli
Extra-virgin olive oil
Salt and pepper to taste
1/2 cup water
Juice of two lemons
2 tbs. colatura (available at Bklyn Larder)
1 tbs. finely chopped Calabrian chiles (available at BuonItalia)
1 tbs. garlic, minced
1/4 cup red-onion batons

Preheat oven to 450. (1) Cut away broccoli florets and any nice leaves from stem. Roughly chop leaves, and reserve. (2) Toss florets with generous coating of olive oil, salt, and pepper, and place evenly in a sheet tray or roasting pan. (3) Pour 1/4 cup of water over the broccoli, and roast in oven for 12 to 15 minutes. Remove broccoli from oven, and let cool completely. Warm a tablespoon of olive oil in a pan over medium heat, add broccoli leaves and remaining 1/4 cup of water, and cook until leaves are tender. Remove, and cool completely. Mix lemon juice, colatura, chiles, and garlic in a serving bowl. Add onions, broccoli leaves, and florets, and toss well. Drizzle in an additional teaspoon of olive oil. Serve cool in chilled bowls. Serves 4.

Related:

• Archive: “In Season”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Oct 18, 2010 issue of New York | Subscribe!