Winter panzanella with chilli, broccoli and anchovies
- March 2017
- Serves 4
- Hands-on time 45 min, oven time 15 min
Inspired by delicious. Produce Award winner Richard Bertinet, of Bertinet Bakery, this winter salad is hearty and full of flavour. Chilli, broccoli and anchovies contrast each other in a rustic dinner party dish.
- Dairy-free recipes
- 25.1g (3.6g saturated)
- 9.3g (5.7g sugars)
- 250g Bertinet Bakery sourdough loaf – or use any good quality sourdough
- 100ml extra-virgin cold pressed rapeseed oil, plus an extra glug for drizzling and rubbing
- ½-1 tsp chilli flakes to taste
- 5 anchovy fillets in extra-virgin olive oil, finely chopped
- 2 shallots or 1 banana shallot, very finely sliced
- 1 tbsp caster sugar
- 75ml sherry vinegar
- 250g purple sprouting broccoli or tenderstem broccoli, stems removed and reserved
- Small handful fresh mint, torn
- Small handful fresh basil leaves
- Heat the oven to 180°C/160°C fan/gas 4. Tear up or slice the bread into rough 5cm chunks, then toss with a drizzle of the rapeseed oil and the chilli flakes (go easy if you don’t like too much spice). Put on a baking sheet and toast on the top shelf of the oven for 10-15 minutes or until you have crisp and golden croutons, shaking occasionally.
- In a large serving bowl, mix the croutons with the anchovies, shallots, sugar, vinegar and 100ml oil. Season with salt and freshly ground black pepper, then leave the mixture to marinate at room temperature, covered, for at least 30 minutes – this will encourage the flavours to mingle and the croutons to soak up some of the wonderful dressing.
- Rub a little rapeseed oil on the broccoli stems. Heat a griddle pan to high and, when smoking, cook the stems for 5-10 minutes until tender and lightly charred.
- Meanwhile, bring a pan of lightly salted water to the boil, add the broccoli tops and cook for 3 minutes or until just tender. Drain.
- Add the broccoli tops and stems to the bread. Toss, toss and toss again so everything is coated in the dressing. Toss in the mint and basil, then serve straightaway (the herbs will wilt if you leave the salad for any length of time).
To make this rustic salad go further, serve with burrata (an Italian cheese made from the best mozzarella and cream).
Make the croutons up to 24 hours in advance, cool and keep in a sealed container in a dry place.
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