Name: Broccoli and Treviso with Anchovy Dressing
Yield: Serves 4–6
Ingredients: 1 small red chilli, chopped; 1 teaspoon freshly ground black pepper; 350 ml/12 fl oz olive oil; 1 tablespoon sherry vinegar; 2 garlic cloves, chopped; 2 heads of radicchio di Treviso; 150 g/5 oz cured anchovies in olive oil; 3 heads broccoli; a handful of basil, chopped; 2 teaspoons Dijon mustard

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This recipe creates a big batch of dressing. It keeps for ages in the fridge and makes a great Caesar-type salad with Cos lettuce and Parmesan, a dip for raw vegetables, or a spread for hot toast. It can also be served with fish such as sea bass, bream or hake.

Ingredients

3 heads broccoli
2 heads of radicchio di Treviso

Method

Purée the anchovies, garlic, mustard and vinegar in a food processor until smooth. With the machine running, add the oil very slowly, as if making mayonnaise. Season with the black pepper, then pulse in the chilli and basil.

Divide the broccoli into florets, then peel the stems and slice them into chunks. Separate the Treviso into leaves. Bring a large pot of salted water to the boil. B

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Broccoli and Treviso with Anchovy Dressing

Ingredients

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