Fresh Basil Vinaigrette

Ingredients

• 1 tightly packed cup basil leaves ((press down firmly in a cup measure))
• 1/4 tsp finely grated garlic ((just a bit else it's too harsh!))
• 1/2 tsp Dijon mustard
• 1/2 tsp cooking salt / kosher salt (, halve for table salt, +50% for flakes)
• 1 pinch ground white pepper (or black pepper)
• 2 tsp apple cider vinegar ((Note 1))
• 1/3 cup extra virgin olive oil
• 1 ice cube (~1 tbsp in size) (, or 1 tbsp ice cold water (Note 2))

Steps

1. 1

   Roast broccoli wedges at 160°C / 320°F (140°C fan-forced) for 20-25 min, let cool on tray for 10 min. Cook bacon 5 minutes until crispy, drain. Blitz vinaigrette ingredients until smooth. Layer broccoli, dressing, bacon and parmesan in two rounds on a serving plate. Finish with basil leaves.

2. 2

   Preheat oven to 160°C / 320°F (140°C fan-forced).

3. 3

   Broccoli wedges - Trim off the base of the broccoli, keeping as much of the stem as you can. Use a small knife to cut off the tough outer skin of the stem. Cut the broccoli in half then each half into 4 wedges, being sure to cut through the thick centre stem so each wedge holds together.

4. 4

   Roast broccoli - Place the wedges onto a large baking tray. Season each wedge with salt, olive oil and bake for 20 to 25 minutes, until just cooked - it will soften more as it cools on the tray. Let cool on the tray for 10 minutes. (Note 5)

5. 5

   Cook bacon - Heat a non-stick pan over medium-high heat. Add the bacon and cook for 5 minutes, stirring regularly until crispy. Strain the fat and set aside.

6. 6

   Basil vinaigrette - Place all the vinaigrette ingredients in a tall, narrow container the blender stick fits into all the way to the base. Blitz until combined.

7. 7

   Plate - Arrange half the broccoli on a large serving plate, then scatter over half the dressing, bacon and parmesan. Repeat with remaining ingredients. Sprinkle over basil leaves and serve.