Shallot and Grilled Tenderstem
With Watercress and Anchovy Dressing
Ingredients
- 450g Tenderstem broccoli
- 4 large or 8 small echalion (banana) shallots, chopped
- 200ml olive oil plus a little to drizzle
- 50g tinned anchovies
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 100g watercress
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