F rom Australian Gourmet Traveller, March 2012, page 108. Tested and approved on 5/1/13!
The Recipe
“Not only does this dressing go well with broccoli, it’s great with a simple piece of grilled steak. Try it out with other vegetables and fish too. You’ll be amazed by how much you will fall in love with it. It’s the new-age pesto. It keeps for days on end in the fridge, just as long as it’s submerged under olive oil.”
Serves 4-6
- 2 small heads of broccoli
for the dressing:
- 1 tbsp baby capers, rinsed
- 1 tbsp raisins, soaked for 5 minutes in warm water, then drained
- 3 anchovy fillets
- 1 red birdseye chilli, halved, seeds removed, chopped finely
- 1 garlic clove, crushed
- 5 basil leaves
- 2 tsp balsamic vinegar
- juice of half a lemon
- 100ml extra virgin olive oil
1. For the caper and raisin dressing, add all the solid ingredients to a large mortar and pound to a sticky paste consistency with a pestle. Add all the liquid ingredients and taste for seasoning. Add salt and pepper if needed, but remember capers are naturally salty. Set aside.
2. To prepare the broccoli, peel the stem, then cut each floret so that it has some stem attached.
3. Bring 1 litre of water to the boil with some salt. Add the broccoli and cook for 5 minutes, then drain. Place in a bowl and add enough of the dressing to coat the broccoli well. Serve straight away.
