Broccoli with Garlic and Anchovy

2 each heads broccoli
6 cloves garlic blanched
4 each salt packed anchovy
1 t cider vinegar
1 each lemon, juiced
1/2 cup EVOO
1 small shallot, peeled

for the broccoli:
Blanch the florets in heavily salted water until the are soft, about 4 minutes. Strain from the water and place on a baking sheet. Brush with a little oilive oil and place under the broiler on high. Allow to cook until the florets are darkly charred and crunchy.

for the vinaigrette:
Add the anchovies, shallot, vinegar, lemon juice and garlic in a blender. Pulse to begin the puree and slowly add the olive oil. Puree until it is a fine puree with no remaining chunks.

Remove the broccoli from the broiler and drizzle with the vinaigrette.