Healthy Broccoli Salad Recipe with Anchovies and Eggs

Broccoli salad with anchovies and eggs

35 minutes
serves 4 as a starter
Easy

Check out this super simple broccoli salad with anchovies for an easy low calorie starter. Regular, romanesco or sprouting broccoli may be used in this salad and are particularly delicious with the caesar dressing. Burford Brown eggs will give a deep-orange yolk

March 12, 2018 at 12:15 pm

*This recipe is gluten-free according to industry standards

Ingredients

eggs 2
purple sprouting broccoli 350g
anchovy fillets 12
freshly ground pepper to serve
sea salt flakes to serve

CAESAR DRESSING

anchovy fillets ½ x 50g tin, drained
egg yolk 1
garlic ½ clove, crushed
lemon juice 1 tbsp
English mustard powder a pinch
Worcestershire sauce 1 tsp
Tabasco 1 tsp
sunflower oil 90ml
extra-virgin olive oil 25ml

Method

Step 1

For the dressing, crush the drained anchovies lightly with a fork. Put into a bowl with the egg yolk and add the garlic, lemon juice, mustard powder, ¹/4 tsp salt, Worcestershire and Tabasco sauces. Whisk all the ingredients, adding the oils slowly at first, then a little faster as the emulsion forms. Finally, whisk in 50ml of cold water to create a looser consistency. This can also be made in a food processor. Season – this dressing should be highly flavoured.
Step 2

In a large pan of boiling water, boil the eggs for 8 minutes and refresh in cold water. When cool, peel. Bring a separate pan of water to the boil and add 3 tsp salt. Add the broccoli, return to the boil and cook for 3-4 minutes or until just cooked but still a little al dente. Drain and refresh in ice-cold water.
Step 3

To serve, divide the broccoli between four plates, making a little stack interleaved with anchovy fillets. Drizzle with caesar dressing and put half an egg alongside. Sprinkle with a little freshly cracked pepper and a few flakes of sea salt.