Valentine Warner’s Tenderstem® Broccoli with Shallot Vinaigrette and Croutons

Recipe summary

Category Main course
Serves 2
Preparation 10
Cooking n/a

Rating: Rated 0 / 5 (0 ratings)

Valentine says: “A salad need never be boring!?


  • 2 banana shallots
  • 40g soft white sourdough crusts on cut up into croutons and a good splash more olive oil to fry in
  • 4 brown salted anchovies from oil very finely chopped and mashed with a knife
  • Pinch of caster sugar
  • Small handful broken walnuts
  • 10 fresh chives snapped in half
  • 175g Tenderstem® broccoli
  • 1 ½ tsp Dijon mustard
  • 2 tsp white or red wine vinegar
  • 2 ½ tbls olive oil
  • 6 small radishes, sliced lengthways
  • Bunch fresh tarragon


Stage 1

Peel & half and finely slice the shallots. Cook the shallots in a good splash of olive oil and sauté very gently for 8 minutes until totally softened but not coloured. Season with salt to taste.

Stage 2

After 5 minutes of cooking the shallots, drop the Tenderstem® broccoli in boiling water & cook for 2 minutes.

Stage 3

While the shallots and broccoli cook fry the croutons in some olive oil until golden brown, 4 minutes or so.

Stage 4

Combine the sugar, mustard, anchovies & vinegar, in a cup or small bowl and then beat in the olive oil until the dressing is emulsified and creamy, toss the cooked shallots & broccoli in a serving bowl with the radishes.

Stage 5

Strip the tarragon from the stalks and scatter it on top of the salad followed by the walnut pieces, chives and croutons.

Stage 6

Eat warm.


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Recipe author

Added by: Tenderstem
Added on: 31st October 2012

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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