- 2 x 600 g packets Tenderstem broccoli
- For the dressing, blend:
- 12 white anchovies, chopped
- 20 g fresh mint, chopped
- 20 g fresh Italian parsley, chopped
- 2 free-range egg yolks
- 2 t Dijon mustard
- 2 cloves garlic, chopped
- 1 lemon, juiced
- 4 t malt vinegar
- 1⁄2 cup extra virgin olive oil
Blanch the broccoli and plunge into ice water to keep its vibrant colour. Drain and chop roughly. Toss in the dressing.
Cook's note: Blanched broccoli dressed in an anchovy-mustard dressing is a delicious side for lamb or chicken.