Ingredients

Method

• 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

Ingredients

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.