Broccoli with Warm Anchovy Dressing from Great British Chefs 2 by Adam Robinson
To make the anchovy dressing, place all the dressing ingredients, except the red chilli, in a liquidizer and whizz. It does not have to emulsify. Add the chilli. Cut the broccoli into smallish flor...
Ingredients
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh thyme leaves
- 2 tablespoons red wine vinegar
- virgin olive oil
- 300 g/11 oz tinned anchovies in olive oil
- 1 large head of broccoli per person
- 6 garlic cloves
- 2 tablespoons fresh basil leaves
- shaved Parmesan cheese
- 1 medium-strong red chilli, finely chopped
- freshly ground black pepper
- 12 marinated anchovy fillets
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