Broccoli & Anchovy Salad

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Preparation info

  • For


    • Difficulty


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 looks and tastes good. Remember that with sprouting broccoli you can eat a lot of the stem as well as the florets.


  • 600g (lb) broccoli
  • Salt


  • 6 anchovy fillets, preferably salted
  • 1 egg yolk
  • 4 tablespoons seed mustard
  • 60ml (2fl oz) lemon juice
  • 250ml (9fl oz) extra virgin olive oil
  • ½ teaspoon cracked black pepper


The dressing is best made in a mortar and pestle as the quantity may be too limited for all but the smallest food processers. Put the anchovy fillets (prepared as described above) and egg yolk in the mortar and grind with the mustard to a thick paste. Mix in the lemon juice, then slowly trickle in the oil, mixing well to emulsify it. The consistency to aim for is that of a thick dressing rather than a mayonnaise. Season with the pepper.

Trim and cut the broccoli, keeping the stems long. Steam or blanch in salted water for 2 minutes, then drain and put in a bowl. While still hot, pour the dressing over it and leave for 5 minutes before eating, tossing every minute to ‘marinate’ it.