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Tenderstem Broccoli With Shallot Vinaigrette And Croutons

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Tenderstem Broccoli With Shallot Vinaigrette And Croutons

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
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