- 1 egg yolk
- 1 garlic clove, grated
- Sea salt
- Olive oil
- 1 small shallot, finely diced
- 1 small fennel bulb, finely diced (optional)
- 1 teaspoon fennel seeds, crushed
- 3 tablespoons red wine or apple cider vinegar
- 1 tablespoon maple syrup
- ½ cup concord grapes or finely diced apples; or 1/4 cup golden raisins
- Pinch crushed red pepper flakes
- 2 broccoli crowns, quartered
- Flaky salt
- Add the egg yolk, garlic, and a pinch of salt to the jar of a blender. With the motor running, sloooooowly drizzle in ½ cup olive oil (I’m talking drop by drop, people!). The aioli should thicken to the consistency of mayonnaise. Set aside.
- In a small saucepan, saute the shallot, fennel, if using, and fennel seeds with 2 tablespoons olive oil. Cook over medium/medium-low heat – reducing the heat if browning too quickly– until deeply caramelized, about 5-7 minutes. Transfer browned veg to a small bowl, and wipe out pan.
- Add vinegar, syrup, pepper, and grapes to the pan. Bring to a boil, then gently simmer until the sauce thickens slightly, and the grapes burst, 2-3 minutes. Add the shallot-mixure back to the pan, and stir just to combine. Remove from heat.
- In a large skillet, warm 3 tablespoons oil over medium-high heat. Sear the broccoli in batches until deeply charred allover, 2-3 minutes per side.
- To serve: spread and swoosh the aioli on a plate. Top with the broccoli, then spoon the agrodolce over. Finish with a bit of olive oil and flaky salt.