Ingredients
Ingredients
1 small garlic clove
2 anchovies in oil
4 tbsp olive oil, plus extra to serve
1 tbsp mayonnaise
½ lemon, juiced
10g finely grated parmesan, plus extra to serve
1 tsp Dijon mustard
300g long-stemmed broccoli
2 shop-bought crostini, crushed
Direction
Crush the garlic with the anchovies. Tip into a small bowl and mix with the oil, mayonnaise, lemon juice, parmesan and Dijon mustard. Cook the broccoli in a pan of boiling salted water for 3-4 mins until just tender. Drain. Arrange the broccoli over four plates, then drizzle with the dressing. Crush the crostini and scatter over the salad, then drizzle with a little more olive oil and sprinkle with extra grated parmesan.
