Healthy Broccoli Salad Recipe with Anchovies and Eggs

Broccoli salad with anchovies and eggs

  • 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


*This recipe is gluten-free according to industry standards



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


  • 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


  • 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.

Try one of our other broccoli recipes

Roasted broccoli and feta flatbread

Nutritional Information

  • Kcals 356
  • Fat 32.9g
  • Saturates 4.8g
  • Carbs 2.7g
  • Sugars 1.6g
  • Fibre 2.5g
  • Protein 11g
  • Salt 2.6g