Purple Sprouting Broccoli with Roasted Garlic, Capers, Shallots and Anchovies

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Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A loud, punchy dressing for those who love strong, piquant flavours. For a vegetarian version replace the anchovies with a teaspoon or two of smooth Dijon mustard.

Ingredients

  • 1 scant tbsp of capers (small if possible, if not, chop them roughly)
  • 1 bulb of roasted garlic

Method

If your capers are brined, soak them in cold water for 20 minutes or so to remove the excess salt (skip this step if they come in oil).

Squeeze the roasted garlic flesh out of its skin and mash to a purée using the back of a fork. Add the olive oil and cider vinegar and mix into a paste.

Steam or boil the broccoli for 3–4 minutes, until just cooke