Valentine Warner's Tenderstem® Broccoli with Shallot Vinaigrette and Crouton

Valentine Warner's Tenderstem® Broccoli with Shallot Vinaigrette and Crouton
 
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Ingredients

Ingredients
Method
 
  • You'll need:
  • 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.
Eat warm.

Valentine Warner's Tenderstem® Broccoli with Shallot Vinaigrette and Crouton

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This recipe was uploaded by Tenderstem

 
 
Valentine says: “A salad need never be boring!”

Method



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.
Eat warm.
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