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Preparation Method

Prep CAESAR DRESSING ½ x 50g tin anchovy fillets, drained 1 egg yolk ½ clove garlic, crushed 1 tbsp lemon juice a pinch English mustard powder 1 tsp Worcestershire sauce 1 tsp Tabasco 90ml sunflower oil 25ml extra-virgin olive oil STEP 1 For the dressing, crush the drained anchovies lightly with a fork. Put into a bowl with the egg yolk and add the garlic, lemon juice, mustard powder, 1/4 tsp salt, Worcestershire and Tabasco sauces. Whisk all the ingredients, adding the oils slowly at first, then a little faster as the emulsion forms. Finally, whisk in 50ml of cold water to create a looser consistency. This can also be made in a food processor. Season – this dressing should be highly flavoured. STEP 2 In a large pan of boiling water, boil the eggs for 8 minutes and refresh in cold water. When cool, peel. Bring a separate pan of water to the boil and add 3 tsp salt. Add the broccoli, return to the boil and cook for 3-4 minutes or until just cooked but still a little al dente. Drain and refresh in ice-cold water. STEP 3 To serve, divide the broccoli between four plates, making a little stack interleaved with anchovy fillets. Drizzle with caesar dressing and put half an egg alongside. Sprinkle with a little freshly cracked pepper and a few flakes of sea salt. source; olivemagazine.com