Broccoli salad with anchovies and eggs
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
- 2 eggs
- 350g purple sprouting broccoli
- 12 anchovy fillets
- to serve freshly ground pepper
- to serve sea salt flakes
CAESAR DRESSING
- ½ x 50g tin anchovy filletsdrained
- 1 egg yolk
- ½ clove garliccrushed
- 1 tbsp lemon juice
- a pinch English mustard powder
- 1 tsp Worcestershire sauce
- 1 tsp Tabasco
- 90ml sunflower oil
- 25ml extra-virgin olive oil
Nutrition: per serving
- kcal356low
- fat32.9g
- saturates4.8g
- carbs2.7g
- sugars1.6g
- fibre2.5g
- protein11g
- salt2.6g
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.
