Delicious Tenderstem broccoli with prosciutto finished off with a creamy shallot and caper dressing. Enjoy on its own as a light lunch or serve as a side to simple grilled fish with a squeeze of lemon.
Serves: 4-6 | Preparation and cooking time: 10 minutes
What You’ll Need:
For the dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 tbsp clear honey
- 1 tbsp crème fraise
- 2 shallots, very finely chopped
- 1 tbsp capers, roughly chopped
- Salt & freshly ground black pepper
For the Tenderstem®:
- 400g Tenderstem®
- 12 slices prosciutto
- Freshly ground black pepper
What To Do:
- Preheat the grill to hot.
- Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
- Plunge the Tenderstem® into boiling water and blanch for 4-5 minutes until it is tender but with a little ‘bite’. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.
- Lay the slices of prosciutto over the Tenderstem®, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.
- Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices.
Recipe from Tenderstem.co.uk