Shallot and Tenderstem salad recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 280 calories / serving
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Shallot and Grilled Tenderstem with watercress and anchovy dressing (h)

Blanch the Tenderstem broccoli in boiling salted water for just 1 minute to keep it firm. When it is blanched, remove from the boiling water and place in ice cold water. Drain the broccoli and place onto kitchen paper to absorb any excess moisture.

Fry the chopped shallots in 100ml of oil and cook them until they are translucent. Remove from the heat and allow to cool.

In a pestle and mortar or glass bowl, break up the anchovies with the back of a fork and add the sherry vinegar, Dijon mustard and remaining olive oil. Then mix with the cooked shallots.

Once the broccoli is dry, season with salt and pepper and dress with a little oil. Place on a hot, preheated griddle or frying pan or barbecue. You want to achieve a little colour on the outside of the broccoli. Once it is coloured, remove and arrange on a serving plate. Place on the washed watercress. Then drizzle over the shallot dressing.

For more inspirational recipes, watch the video on cooking with shallots

  • Ingredients

  • 450g Tenderstem broccoli
  • 4 large or 8 small echalion (banana) shallots, chopped
  • 200ml olive oil plus a little to drizzle
  • 50g tinned anchovies
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 100g watercress
  • Energy 1160kj 280kcal 14%
  • Fat 25g 36%
  • Saturates 4g 20%
  • Sugars 3g 3%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 3.5g Protein 9.5g Fibre 4.3g


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