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.
© 1997 Peter Gordon. All rights reserved.