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

Name: Purple Sprouting Broccoli with Roasted Garlic, Capers, Shallots and Anchovies
Yield: Serves 2
Ingredients: salt and black pepper; 1 scant tbsp of capers (small if possible, if not, chop them roughly); 1 bulb of roasted garlic; 2 tbsp olive oil; 2 tsp cider vinegar; 150 g purple sprouting broccoli, trimmed if necessary and divided into similar-sized pieces; 2 small shallots, very finely sliced or diced; 3 or 4 anchovy fillets, finely chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

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

Side dish
Fish course
Pescatarian
Gluten-free

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