Tenderstem® broccoli with black garlic, poppy seeds and olive dressing from Great British Chefs - Chef Recipes by Anna Hansen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on May 06, 2018

    I chose to make this recipe specifically for the dressing with its black garlic-pomegranate molasses-muscat vinegar base. I lacked muscat vinegar so I substituted a white wine vinegar. The dressing is a bit sweet for my taste, so next time I will pull back a bit on the pomegranate molasses. I used broccolini as I generally do for salads. The completed salad was enjoyed by all but without "must repeat" raves. Note: I just learned that broccollini "is a hybrid; first created in 1993, it's a cross between broccoli and Chinese broccoli."

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