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.
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.