Charred Greens with Anchovy Cream, Garlic & Parmesan Crumbs
This one really is all about the dressing and the crunchy crumbs. You could literally dress any vegetable in this combo and they will taste amazing- think grilled cabbage wedges, sticky roast carrots, sliced heirloom tomatoes or pimp up your next coleslaw.
Ingredients
Directions
- 1
Place all the anchovy dressing ingredients into a high speed blender and blitz until smooth and creamy. Set aside.
- 2
Heat a frying pan over a medium heat and add in the panko crumbs, oil, garlic and Parmesan. Cook, stirring for 4-5 minutes, or until the crumbs are golden and crisp. Set aside in a bowl.
- 3
Place the same pan back on to a medium-high heat, add the broccoli and 1/2 the oil. Season then Cook for 2 minutes, or until charred.
- 4
Remove the broccoli then cook the kale with remaining oil for 1-2 minutes, or until wilted.
- 5
Toss the warm vegetables in 2 tablespoons of the anchovy dressing then arrange on a serving platter.
- 6
Spoon over some extra dressing then scatter liberally with crispy crumbs before serving.
