Warm Tenderstem® Broccoli Salad with Roasted Camembert, Croutons & Shallot Vinaigrette
Method
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Preheat the oven to 200C/400F/Gas mark 6.
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Peel, half and finely slice the shallots. Cook the shallots in a good splash of olive oil and sauté very gently for eight minutes until totally softened but not coloured. Season with salt to taste.
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Whilst the shallots are cooking, remove any plastic packaging from the cheese and place back in its box, leaving the lid off. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits. Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the hot oven for ten minutes, or until the centre of the cheese is melted.
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Drop the Tenderstem® broccoli in boiling water and cook for two minutes.
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While the shallots and Tenderstem® broccoli cook fry the croutons in some olive oil until golden brown, four minutes or so.
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Combine the sugar, mustard, anchovies and 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 and Tenderstem® broccoli in a serving bowl with the radishes.
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Strip the tarragon from the stalks and scatter it on top of the salad followed by the walnut pieces, chives and croutons.
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Eat warm, with the melting camembert on the side to dip the Tenderstem® broccoli into.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
