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Servings 4
Calories 162 kcal
Prep Time10 mins
Cook Time5 mins
Total Time15 mins

Ingredients
 

  • 500 g purple sprouting broccoli
  • 4 anchovy fillets
  • 4 tbsp parsley, roughly chopped
  • 3 tbsp roughly chopped tarragon
  • 3 tbsp roughly chopped basil
  • 4 tbsp extra virgin olive oil
  • 1 pinch sugar
  • salt and freshly ground black pepper
  • 2 tbsp cold water
  • 15 g rocket

Instructions
 

  • Finely paste the anchovy, then add the olive oil, sugar, salt and pepper into a bowl and whisk well together.
  • Add the herbs and oil, whisk well again, add the finely chopped rocket and mix well. It is best to leave the dressing for about 2 hours.
  • Trim the broccoli leaving a few leaves; any stalks that are too thick split down the middle or into quarters, so you end up with all the stalks roughly the same thickness. 
  • Boil the broccoli in plenty of salted water and drain well and keep warm.
  • Pile the warm broccoli onto four plates, spoon over the dressing, leave for 2-3 minutes before eating.   
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Nutrition Facts
Purple Sprouting Broccoli with Anchovy and Tarragon Dressing
Amount per Serving
Calories
162
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
9
mg
3
%
Sodium
 
23
mg
1
%
Potassium
 
256
mg
7
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cauliflower
Course Vegetables
Cuisine Easter, ITV This Morning, Spring
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