Broccoli & Anchovy Salad

Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This makes a wonderful summer salad eaten as a first course or it can be served as an accompaniment to roast chicken or grilled tuna. Salted anchovies are the best to use. Rinse them well under cold water and carefully remove the bones with your fingers. Chop up finely and heat in a few tablespoons of olive oil, squashing gently with a wooden spoon to break them up. If you can’t find salted anchovies use the best fillets in oil. Also, if it’s available use sprouting broccoli as it both look