BRASSICAS + ANCHOÏADE
Seasonal greens paired with a punchy anchovy sauce reflect the bold olive oil and seafood flavors of Provençal cooking in southern France.
Serves: 6
Ingredients:
80g Garlic cloves (about 1 large bulb / 2 small bulbs)
175ml Water
215ml Whole milk
15 Good-quality Anchovy fillets
5ml (1 tsp) Good-quality White wine vinegar, ideally Chardonnay
5ml (1 tsp) Lemon juice
40ml Vegetable oil
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1 Large Savoy cabbage
200g Purple sprouting broccoli
25ml (1½ tbsp) Olive oil, plus more to season
Chilli flakes
Croutons
Sea salt flakes and freshly cracked black pepper
Method:
Garlic paste - Peel the garlic cloves and place in a saucepan with the water and milk. Simmer very gently until soft and thickened into a paste, about 45 minutes. Allow to cool, then chill.
Anchoïade - Blend the chilled garlic paste with the anchovies, vinegar and lemon juice. Slowly add the vegetable oil while blending, as if making mayonnaise. Add a little water if needed to loosen; the consistency should be similar to tomato ketchup. Store chilled.
Brassicas - Bring water to the boil in a steamer. Remove the outer leaves of the cabbage and cut into quarters if large, or halves if smaller. Steam for about 6 minutes until almost cooked, then cool and chill.
Finish - Heat a frying pan or grill until very hot. Colour the flat sides of the cabbage in olive oil until charred. Season with more olive oil, salt and pepper.
Dress with the anchoïade and finish with chilli flakes, croutons and freshly cracked black pepper.
