Broccoli with Warm Anchovy Dressing



  • 1 large head of broccoli per person

Anchovy Dressing

  • 300 g/11 oz tinned anchovies in olive oil
  • 6 garlic cloves
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 litre/ pints good (but not over-fruity)
  • virgin olive oil
  • 1 medium-strong red chilli, finely chopped


To make the anchovy dressing, place all the dressing ingredients, except the red chilli, in a liquidizer and whizz. It does not have to emulsify. Add the chilli.

Cut the broccoli into smallish florets and cut crosses in the stalks. Peel the large stalks and slice them thinly. Blanch in salted water and drain well. Divide between 4 heated plates

Dress with 1 tablespoon of the anchovy dressing per person (or more, according to taste). Add a little ground pepper and some shaved Parmesan and serve, together with some freshly marinated anchovies.

To Garnish

  • freshly ground black pepper
  • shaved Parmesan cheese
  • 12 marinated anchovy fillets