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Broccoli with mustard dressing

By Hannah Lewry
8
Easy
15 minutes
10 minutes

Ingredients

  • 2 x 600 g packets Tenderstem broccoli
  • For the dressing, blend:

  • 12 white anchovies, chopped
  • 20 g fresh mint, chopped
  • 20 g fresh Italian parsley, chopped
  • 2 free-range egg yolks
  • 2 t Dijon mustard
  • 2 cloves garlic, chopped
  • 1 lemon, juiced
  • 4 t malt vinegar
  • 1⁄2 cup extra virgin olive oil

Method

Blanch the broccoli and plunge into ice water to keep its vibrant colour. Drain and chop roughly. Toss in the dressing.

Cook's note: Blanched broccoli dressed in an anchovy-mustard dressing is a delicious side for lamb or chicken.