Recipe courtesy of Psychologies Magazine (November 2017) and taken from Grow, Cook, Nourish by Darina Allen.
Any type of broccoli can be used in this salad, which is particularly delicious with Caesar dressing.
350g sprouting broccoli florets; 600ml water; 3tsp salt; 2 organic eggs; 12 anchovy fillets
For the Caesar Dressing:
1 x 50g can anchovy fillets, drained; 2 organic egg yolks; 1 garlic cloves, crushed; 2 tbsp freshly squeezed lemon juice; Generous pinch of English mustard powder; ½ tsp salt; ½ – 1 tbsp Worcestershire sauce; ½ – 1 tbsp Tabasco sauce; 175ml sunflower oil; 50ml extra virgin olive oil; 50ml cold water; Sea salt and freshly ground black pepper
- First make the Caesar dressing. It can be made in a food processor but it can also be made quickly by hand. Drain the anchovies and crush them lightly with a fork. Put the fist into a bowl with the egg yolks and add the garlic, lemon juice, mustard powder, salt and Worcestershire and Tabasco sauce.
- Whisk together all the ingredients. As you whisk, add the oils – slowly at first, then faster as the emulsion forms. Finally, whisk in the water to make a spreadable consistency. Season to taste. The dressing should be highly flavoured.
- Trim the broccoli florets if necessary. Bring the water to the boil and add salt. In another saucepan of boiling water, hard-boil the eggs for 8 minutes. Remove from the water and dip into cold water.
- The yolks should still be soft in the centre but firmly set. Peel the eggs when are cool enough to handle. Plunge the broccoli florets into the boiling, well-salted water. Bring back to the boil and cook for 3-4 minutes or until just cooked but still slightly al dente. Drain and refresh under cold water.
- To serve, divide the florets between 4 plates making a little stack interleaved with anchovy strips. Drizzle with the dressing and pop half an egg on top. Sprinkle with a little freshly cracked pepper and a few flakes of sea salt.