Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Darren Robertson's broccoli salad recipe Food Darren Robertson's broccoli salad recipe Preparation time 20 mins Cooking time 15 mins Serves 4 Ingredients 1 tbsp ghee 200g pancetta, cut into lardons 60g sourdough bread, torn into 2-3cm pieces 1 head cos lettuce, washed and trimmed Dressing 1 small head broccoli, sliced into 3 steaks 2 anchovies, drained 1 small clove garlic 1/3 cup mint leaves 1/3 cup flat leaf parsley leaves 1 eshallot peeled, 1 lemon, juiced 100g yoghurt 2 tbsp extra virgin olive oil Salt and pepper 1 green apple, cut into matchsticks 60g parmesan, finely grated (micro planed) 1 tbsp roasted chopped almonds Method 1. Heat ghee in a frying pan over medium high heat, add pancetta and bread pieces. Fry for 3-5 minutes or until golden and crispy. Set the pancetta and crunchy bread aside. Reserve fat from pan. 2. Season the broccoli with salt and a little of the reserved pancetta fat. Heat a chargrill to high heat and grill for 4-5 minutes, turning occasionally. Remove and allow broccoli to cool slightly then remove the stalks and place them in a blender. Add the anchovies, garlic, half of the herbs, lemon juice, yoghurt, olive oil, salt and pepper. Blend until a creamy sauce consistency. 3. Roughly chop the remaining broccoli. 4. Place lettuce leaves in a bowl. Add chopped broccoli, apple, pancetta and broccoli cream. Top with the croutons, and the rest of the parmesan and herbs. Season with salt and pepper. Food Preparation Time 20 mins Cooking Time 15 mins Serves 4 Shop Dessert Wine Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline