*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
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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.
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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.
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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.
Nutritional Information
- Kcals 356
- Fat 32.9g
- Saturates 4.8g
- Carbs 2.7g
- Sugars 1.6g
- Fibre 2.5g
- Protein 11g
- Salt 2.6g
