Broccoli With Sun-Dried Tomatoes, Olives & Feta

• Ready In: 26 mins
• Serves: 6

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

• Vinaigrette

• 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.