Broccoli salad with anchovies and eggs
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Skip to ingredients
- 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.
