Valentine Warner’s Tenderstem® Broccoli with Shallot Vinaigrette and Crouton
Added by Tenderstem | Tue 30 Oct 2012 @ 15:49
Valentine says: “A salad need never be boring!”
2 banana shallots
175g Tenderstem® broccoli
40g soft white sourdough crusts on cut up into croutons and a good splash more olive oil to fry in
1 ½ tsp Dijon mustard
4 brown salted anchovies from oil very finely chopped and mashed with a knife
2 tsp white or red wine vinegar
Pinch of caster sugar
2 ½ tbls olive oil
Small handful broken walnuts
6 small radishes, sliced lengthways
10 fresh chives snapped in half
Bunch fresh tarragon
What to do:
Peel & half 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 Tenderstem® 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 & 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 & 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.