I’ve been making this dressing regularly during purple sprouting broccoli season. Freshly squeezed lemon provides a zingy lift while the anchovies give it substance and highlight that salty, umami punch. Use it with broccoli, drizzle it over warm potatoes and salad leaves.
INGREDIENTS
500g purple sprouting broccoli
3 anchovy fillets, finely chopped
1tsp Dijon mustard
1 small clove garlic, minced
3tbsp olive oil, plus additional oil for the broccoli
1 tbsp lemon juice
Pinch of chilli flakes
Salt and pepper
Wash the broccoli and steam for a couple of minutes to soften slightly. Plunge in cold water and then dry. Place in a bowl and drizzle with olive oil. Mix to coat lightly. Season.
Heat a char-grill pan and when hot, lay the broccoli and allow to char on all sides.
Meanwhile, mix the dressing ingredients in a bowl and once the broccoli is ready, place on a serving plate and drizzle with the dressing.