Broccoli With Sun-Dried Tomatoes, Olives & Feta |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
3 heads broccoli |
1 tablespoon oil-cured olives, pitted & chopped |
1 1/2 tablespoons scallions, finely sliced |
1/4 cup garlic, finely chopped |
2 tablespoons roasted red peppers, diced |
1/2 cup small crouton, toasted |
1/3 cup feta cheese |
20 cloves garlic |
1/2 cup olive oil |
1 tablespoon balsamic vinegar |
1/2 teaspoon dijon mustard |
1 shallot, finely minced |
2 cloves poached garlic, sieved |
4 ounces sun-dried tomatoes packed in oil |
salt and pepper |
Directions:
1. Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
2. Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
3. Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
4. Cut the broccoli into medium florets.
5. Have ready a large container of ice water.
6. At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
7. (The water must remain hot so you may want to work in small batches).
8. Immediately drain and transfer to the ice-water.
9. Chill and drain.
10. Prepare vinaigrette.
11. Toss broccoli with first five ingredients and the vinaigrette.
12. Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.
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