Salads
Broccoli salad with anchovy dressing
Tender broccoli smothered in a salty, creamy dressing makes a good side to strong-tasting mains, or can be eaten as a main itself, tossed with a sturdy grain like barley. You can use any type of broccoli you want here – the main thing is neither to over- or under-cook it.
Ingredients
- 500g Calabrese or broccoli
- 5 tsp white wine vinegar
- 2 tbsp sunflower oil
- 6 canned anchovy fillets
- 1 tbsp fresh parsley, chopped
- 100ml single cream
- salt and pepper
Method
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Step 1
Cook the broccoli in lightly salted water for 4-6 minutes until tender-crisp. Drain, run under the cold tap and then drain again thoroughly.
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Step 2
Mix 2 tablespoons of the wine vinegar with the sunflower oil, salt and pepper and toss with the broccoli, then leave to cool completely.
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Step 3
Put the anchovy fillets in a liquidiser with the remaining vinegar, parsley and a little of the cream. Replace lid and turn on the liquidiser, drizzle in the remaining cream through the spout as the blades whir. Taste and adjust seasoning.
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Step 4
Drizzle the dressing over the broccoli just before serving.