Charred Broccolini with Anchovy, Garlic, and Crispy Breadcrumbs

Sides & Salads | 4 servings

Charred broccolini brings a subtle bitterness and smoky depth that mirrors the bourbon's oak complexity, while umami-rich anchovy and golden breadcrumbs create a savory backbone. The bright finish of fresh lemon juice ties it all back to the cocktail's citrus snap. Simple yet sophisticated, this is the side dish that elevates any plate and makes everything around it taste even better.

Ingredients

• 1.5 pounds fresh broccolini
• 4 tablespoons olive oil, divided
• 4 anchovy fillets, minced
• 4 cloves garlic, sliced thin
• 1/2 cup panko breadcrumbs
• Zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fleur de sel for finishing

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over high heat until just smoking. Working in batches, char broccolini until stalks are blackened and tender, about 4-5 minutes per batch. Set aside.
2. In a small skillet, heat remaining 2 tablespoons olive oil over medium heat. Add minced anchovy and cook, stirring, until it dissolves into the oil, about 1 minute.
3. Add sliced garlic and red pepper flakes, cooking until garlic is golden and fragrant, about 2 minutes. Don't let it brown.
4. In a small pan, toast panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes until golden. Set aside.
5. Return charred broccolini to skillet with anchovy oil. Toss to coat, then transfer to serving platter.
6. Top with toasted breadcrumbs, lemon zest, and a squeeze of fresh lemon juice. Finish with fleur de sel and black pepper.