Pic of Broccoli salad with anchovy dressing

Broccoli salad with anchovy dressing

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Broccoli salad with anchovy dressing

Serves 4 25 min
Tender broccoli smothered in a salty, creamy dressing makes a good side to strong-tasting mains, or can be eaten as a main itself, tossed with a sturdy grain like barley. You can use any type of broccoli you want here – the main thing is neither to over- or under-cook it.


  • 500g Calabrese or broccoli
  • 5 tsp white wine vinegar
  • 2 tbsp sunflower oil
  • 6 canned anchovy fillets
  • 1 tbsp fresh parsley, chopped
  • 100ml single cream
  • salt and pepper
Image of Broccoli salad with anchovy dressing


Prep time: 15 min
Cooking time: 10 min
  • Step 1

    Cook the broccoli in lightly salted water for 4-6 minutes until tender-crisp. Drain, run under the cold tap and then drain again thoroughly.
  • Step 2

    Mix 2 tablespoons of the wine vinegar with the sunflower oil, salt and pepper and toss with the broccoli, then leave to cool completely.
  • Step 3

    Put the anchovy fillets in a liquidiser with the remaining vinegar, parsley and a little of the cream. Replace lid and turn on the liquidiser, drizzle in the remaining cream through the spout as the blades whir. Taste and adjust seasoning.
  • Step 4

    Drizzle the dressing over the broccoli just before serving.

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