Broccoli salad with anchovies and eggs

35 MINUTES | SERVES 4 AS A STARTER | EASY | LC GF Regular, romanesco or sprouting broccoli may be used in this salad and are particularly delicious with the caesar dressing. Burford Brown eggs will give a deep-orange yolk.

eggs 2 purple sprouting broccoli 350g anchovy fillets 12 freshly ground pepper and sea salt flakes to serve CAESAR DRESSING anchovy fillets 1/2 x 50g tin, drained egg yolk 1 garlic 1/2 clove, crushed lemon juice 1 tbsp english mustard powder a pinch Worcestershire sauce 1 tsp Tabasco 1 tsp sunflower oil 90ml extra-virgin olive oil 25ml

• For the dressing, crush the drained anchovies lightly with a fork. Put into a bowl with the egg yolk and add the garlic, lemon juice, mustard powder, 1/4 tsp salt, Worcestershire and Tabasco sauces. Whisk all the ingredients, adding the oils slowly at first, then a little faster as the emulsion forms. Finally, whisk in 50ml of cold water to create a looser consistency. This can also be made in a food processor. Season – this dressing should be highly flavoured.

• In a large pan of boiling water, boil the eggs for 8 minutes and refresh in cold water. When cool, peel. Bring a separate pan of water to the boil and add 3 tsp salt. Add the broccoli, return to the boil and cook for 3-4 minutes or until just cooked but still a little al dente. Drain and refresh in ice-cold water.

• To serve, divide the broccoli between four plates, making a little stack interleaved with anchovy fillets. Drizzle with caesar dressing and put half an egg alongside. Sprinkle with a little freshly cracked pepper and a few flakes of sea salt.

PER SERVING 356 KCALS | FAT 32.9G SATURATES 4.8G | CARBS 2.7G | SUGARS 1.6G FIBRE 2.5G | PROTEIN 11G | SALT 2.6G