Tenderstem broccoli with shallot vinaigrette recipe

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 344 calories / serving
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Tenderstem Broccoli with shallot vinaigrette and croutons HERO

Peel and finely slice the shallots. Cook the shallots in a good splash of olive oil and sauté very gently for 8 minutes until totally softened but not coloured. Season with salt to taste.

After 5 minutes of cooking the shallots, drop the broccoli in boiling water & cook for 2 minutes.

While the shallots and broccoli cook fry the croutons in some olive oil until golden brown, 4 minutes or so.

Combine the sugar, mustard, anchovies and vinegar in a cup or small bowl and then beat in the olive oil until the dressing is emulsified and creamy. Toss the cooked shallots and broccoli in a serving bowl with the radishes.

Strip the tarragon from the stalks and scatter it on top of the salad followed by the walnut pieces, chives and croutons. Eat warm.

  • Ingredients

  • 2 shallots
  • 175g Tenderstem broccoli
  • 40g soft white sourdough crusts on cut up into croutons and a good splash more olive oil to fry in
  • 1½tsp Dijon mustard
  • 4 brown salted anchovies from oil very finely chopped and mashed with a knife
  • 2tsp white or red wine vinegar
  • pinch of caster sugar
  • 2½tbsp olive oil
  • Small handful broken walnuts
  • 6 small radishes, sliced lengthways
  • 10 fresh chives snapped in half
  • bunch fresh tarragon
  • Energy 1425kj 344kcal 17%
  • Fat 28g 39%
  • Saturates 4g 20%
  • Sugars 5g 5%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 15.2g Protein 9.4g Fibre 4.3g


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