Tenderstem broccoli with shallot vinaigrette and cr

Name: Tenderstem broccoli with shallot vinaigrette and croutons recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 banana shallots; 175 g (6.2oz) Tenderstem broccoli; 40 g (1.4oz) soft white sourdough crusts, cut up into croutons; 1 good splash more olive oil to fry in; 1.5 tsp Dijon mustard; 4 brown salted anchovies from oil very finely chopped and mashed with a knife; 2 tsp white or red wine vinegar; 1 pinch caster sugar; 2.5 tbsp olive oil; 1 small handful broken walnuts; 6 small radishes, sliced lengthways; 10 fresh chives snapped in half; 1 bunch fresh tarragon

Servings: persons

2 banana shallots
175 g (6.2oz) Tenderstem broccoli
40 g (1.4oz) soft white sourdough crusts, cut up into croutons
1 good splash more olive oil to fry in
1.5 tsp Dijon mustard
4 brown salted anchovies from oil very finely chopped and mashed with a knife
2 tsp white or red wine vinegar
1 pinch caster sugar
2.5 tbsp olive oil
1 small handful broken walnuts
6 small radishes, sliced lengthways
10 fresh chives snapped in half
1 bunch fresh tarragon

1
Peel, halve and finely slice the shallots.
2
Cook the shallots in a good splash of olive oil and saute very gently for 8 minutes until totally softened but not coloured.
3
Season with salt to taste.
4
After 5 minutes of cooking the shallots, drop the Tenderstem broccoli in boiling water and cook for 2 minutes.
5
While the shallots and broccoli cook fry the croutons in some olive oil until golden brown, 4 minutes or so.
6
Combine the sugar, mustard, anchovies and vinegar, in a cup or small bowl and then beat in the olive oil until the dressing is emulsified and creamy, toss the cooked shallots and broccoli in a serving bowl with the radishes.
7
Strip the tarragon from the stalks and scatter it on top of the salad followed by the walnut pieces, chives and croutons.
8
Eat warm.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 banana shallots, 175 g (6.2oz) Tenderstem broccoli, 40 g (1.4oz) soft white sourdough crusts, cut up into croutons, 1 good splash more olive oil to fry in, and more.

Yes, Tenderstem broccoli with shallot vinaigrette and croutons recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tenderstem broccoli with shallot vinaigrette and croutons recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions