Ingredients
- 2 large egg yolks
- 1tsp Dijon mustard
- 1tsp white wine vinegar
- 10 anchovies
- 1 clove garlic, crushed
- 200ml vegetable oil
- 100g shaved Parmesan cheese
- 400g tenderstem broccoli
- 100g smoked almonds, chopped
- Salt and black pepper
1. In a blender, blitz together the egg yolks, Dijon mustard, vinegar, anchovies and garlic until smooth. Slowly add the oil until a mayonnaise is formed. Add 80g of the Parmesan and season with salt and pepper.
2. Bring a pot of salted water to the boil. Add the broccoli and cook for three minutes. Strain off the water and dress the broccoli in the Caesar dressing.
3. Garnish with smoked almonds, the remaining Parmesan and season with salt and pepper.
