1. Blanch the Tenderstem broccoli in boiling salted water for just 1 minute to keep it firm. When it is blanched, remove from the boiling water and place in ice cold water. Drain the broccoli and place onto kitchen paper to absorb any excess moisture.
2. Fry the chopped shallots in 100ml of oil and cook then until they are translucent. Remove from the heat and allow to cool.
3. In a pestle and mortar or glass bowl, break up the anchovies with the back of a fork and add the sherry vinegar, Dijon mustard and remaining olive oil. Then mix with the cooked shallots.
4. Once the broccoli is dry, season with salt and pepper and dress with a little oil. Place on a hot, pre-heated griddle/frying pan or barbecue. You want to achieve a little colour on the outside of the broccoli. Once it is coloured, remove and arrange on a serving plate. Place on the washed watercress. Then drizzle over the shallot dressing.
Recipe devised by Chef Paul Collins