Tenderstem broccoli with shallot vinaigrette and croutons recipe

INGREDIENTS

• 2 banana shallots
• 175 Tenderstem broccoli
• g soft white sourdough crusts, cut up into croutons
• 40 good splash more olive oil to fry in
• g Dijon mustard
• 1 brown salted anchovies from oil very finely chopped and mashed with a knife
• 1.5 white or red wine vinegar
• tsp caster sugar
• 4 olive oil
• 2 small handful broken walnuts
• tsp small radishes, sliced lengthways
• 1 fresh chives snapped in half
• pinch bunch fresh tarragon