Broccoli with anchovy dressing
Anchovies give this dish new life, give it a try
SERVES
5
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 head of broccoli
200g beluga lentils
½ carrot, celery rib and onion, finely choppedÂ
½ bottle Madeira
Beef stockÂ
For the dressing:
250ml sunflower oil
50ml extra virgin olive oil
2 whole free-range eggs
6 Ortiz anchovies
1 crushed clove of garlic
1 tsp Dijon mustard
Juice of ½ a lemon
Method
First, make the dressing. Put all the ingredients except the lemon into a blender and emulsify. Emulsify with the blender and finish off with the juice of half a lemon. Salt to taste.
Gently sweat the Beluga lentils and mirepoix of vegetables for 2 – 3 minutes.
Add the Madeira, burn off the alcohol and reduce by half. Cover with beef stock and cook until al dente for a further 7-10 minutes.
Cut the vegetable up into equal-sized florets.
Bring 3 litres of properly salted water to a rolling boil. Add the broccoli for 60 seconds, strain and plunge into ice water to arrest the cooking. Strain and set aside.
To serve, reheat the broccoli with boiling water from the kettle. Put a good blob of anchovy dressing on a serving plate. Add the broccoli florets and a tablespoon of the lentils. Dress with a chilli, garlic and olive oil.
Thank you RuairĂ and Marie-ThĂ©rèse from Inis Meáin Suites for this recipe.Â
