Genevieve Taylor's Tenderstem® and crispy proscuitto with a creamy shallot and caper dressing

Genevieve Taylor's Tenderstem® and crispy proscuitto with a creamy shallot and caper dressing
 
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Ingredients

Ingredients
Method
 
  • You'll need:
  • For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp clear honey
  • 1 tbsp crème fraise
  • 2 shallots, very finely chopped
  • 1 tbsp capers, roughly chopped
  • Salt & freshly ground black pepper
  • For the Tenderstem®:
  • 400g Tenderstem®
  • 12 slices prosciutto
  • Freshly ground black pepper
What to do:

Preheat the grill to hot.

Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

Plunge the Tenderstem® into boiling water and blanch for 4-5 minutes until it is tender but with a little 'bite'. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.

Lay the slices of prosciutto over the Tenderstem®, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.

Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices.

Genevieve Taylor's Tenderstem® and crispy proscuitto with a creamy shallot and caper dressing

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This recipe was uploaded by Tenderstem

 
 
Genevieve says: “I adore Tenderstem® broccoli and use it in my kitchen year-round. It has a more delicate flavour than ordinary broccoli and the texture reminds me of succulent asparagus stems. I also love the fact that you can eat the whole thing, this day and age it feels great to keep wastage to a minimum when we’re cooking. This makes a great quick and easy starter, perfect for entertaining.”

Method


What to do:

Preheat the grill to hot.

Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

Plunge the Tenderstem® into boiling water and blanch for 4-5 minutes until it is tender but with a little 'bite'. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.

Lay the slices of prosciutto over the Tenderstem®, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.

Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices.

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