Purple Sprouting Broccoli with Anchovy and Tarragon Dressing

4.3/5 rating (6 votes)
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 5 mins
  • Difficulty: Very Easy
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Purple Sprouting Broccoli with Anchovy and Tarragon Dressing


  • 500g purple sprouting broccoli
  • 4 anchovy fillets
  • 4 tbsp roughly chopped parsley
  • 3 tbsp roughly chopped tarragon
  • 3 tbsp roughly chopped basil
  • 4 tbsp extra virgin olive oil
  • pinch of sugar
  • salt and freshly milled black pepper
  • 2 tbsp cold water
  • 15g rocket

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  • Finely paste the anchovy then add the olive oil, sugar and salt and pepper in a bowl and whisk well together.
  • Add the herbs and oil and whisk well again, finally add the finely chopped rocket and mix well. Its best to leave the dressing for about 2 hours.
  • Next, trim the broccoli leaving a few leaves, any stalks that are a little thick just split down the middle or into quarters so you end up with all the stalks are all roughly the same thickness. 
  • Boil the broccoli in plenty of boiling salted water and drain well, keep warm.
  • Pile the warm broccoli onto four plates evenly and spoon over the dressing, leave for 2-3 minutes then eat.