Broccoli With Sun-Dried Tomatoes, Olives & Feta

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READY IN: 26mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
  • Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
  • Cut the broccoli into medium florets.
  • Have ready a large container of ice water.
  • At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
  • (The water must remain hot so you may want to work in small batches).
  • Immediately drain and transfer to the ice-water.
  • Chill and drain.
  • Prepare vinaigrette.
  • Toss broccoli with first five ingredients and the vinaigrette.
  • Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.
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