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  • 2 eggs
  • 350g purple sprouting broccoli
  • 12 anchovy fillets
  • to serve freshly ground pepper
  • to serve sea salt flakes

CAESAR DRESSING

  • ½ x 50g tin anchovy fillets
    drained
  • 1 egg yolk
  • ½ clove garlic
    crushed
  • 1 tbsp lemon juice
  • a pinch English mustard powder
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco
  • 90ml sunflower oil
  • 25ml extra-virgin olive oil

Nutrition:

  • kcal356
    low
  • fat32.9g
  • saturates4.8g
  • carbs2.7g
  • sugars1.6g
  • fibre2.5g
  • protein11g
  • salt2.6g

Method

  • step 1

    For the dressing, crush the drained anchovies lightly with a fork. Put into a bowl with the egg yolk and add the garlic, lemon juice, mustard powder, 1/4 tsp salt, Worcestershire and Tabasco sauces. Whisk all the ingredients, adding the oils slowly at first, then a little faster as the emulsion forms. Finally, whisk in 50ml of cold water to create a looser consistency. This can also be made in a food processor. Season – this dressing should be highly flavoured.

  • step 2

    In a large pan of boiling water, boil the eggs for 8 minutes and refresh in cold water. When cool, peel. Bring a separate pan of water to the boil and add 3 tsp salt. Add the broccoli, return to the boil and cook for 3-4 minutes or until just cooked but still a little al dente. Drain and refresh in ice-cold water.

  • step 3

    To serve, divide the broccoli between four plates, making a little stack interleaved with anchovy fillets. Drizzle with caesar dressing and put half an egg alongside. Sprinkle with a little freshly cracked pepper and a few flakes of sea salt.

Try one of our other broccoli recipes

Roasted broccoli and feta flatbread
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