Tenderstem Broccoli with Shallot Vinaigrette and Croutons
- 2 banana shallots
- 175 g (6.2oz) Tenderstem broccoli
- 40 g (1.4oz) soft white sourdough crusts, cut up into croutons
- 1 good splash more olive oil to fry in
- 1.5 tsp Dijon mustard
- 4 brown salted anchovies from oil very finely chopped and mashed with a knife
- 2 tsp white or red wine vinegar
- 1 pinch caster sugar
- 2.5 tbsp olive oil
- 1 small handful broken walnuts
- 6 small radishes, sliced lengthways
- 10 fresh chives snapped in half
- 1 bunch fresh tarragon
- Produce
- Banana shallots (2)
- Chives snapped in, fresh half (10)
- Radishes, small (6)
- Tarragon, fresh (1 bunch)
- Tenderstem broccoli (175 g)
- Walnuts (1 small handful)
- Condiments
- Dijon mustard (1 1/2 tsp)
- White or red wine vinegar (2 tsp)
- Cooking & Baking
- Caster sugar (1 pinch)
- More olive oil to fry in (1 good splash)
- Olive oil (2 1/2 tbsp)
- Bread & Baked Goods
- Sourdough crusts, soft white (40 g)
- Other
- 4 brown salted anchovies from oil very finely chopped and mashed with a knife
Preparation
Read recipe preparation on lovefood.com
Social Stats
4.8Rating
1-100
1-100
0Tweets
0Facebook
Shares
Shares
0StumbleUpon
Views
Views
1PinterestPins
Recipe Stats
Published October 17, 2012 (4 months ago).
1 person saved this recipe.
