Chargrilled Tenderstem broccoli with pickled ginger, red onion, peanut & gochujang mayonnaise from Root: Small Vegetable Plates, a Little Meat on the Side (page 128) by Rob Howell

  • caster sugar
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  • lemons
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  • Serves : 4

  • EYB Comments

    The book's "Salad dressing" called for in this recipe can be made in advance. Can substitute other white wine vinegar for Chardonnay vinegar, first-press rapeseed oil for "Salad dressing," and Tabasco sauce for the gochujang mayonnaise.

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

  • Eat Your Books

    The book's "Salad dressing" called for in this recipe can be made in advance. Can substitute other white wine vinegar for Chardonnay vinegar, first-press rapeseed oil for "Salad dressing," and Tabasco sauce for the gochujang mayonnaise.

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