Recipe Category: Side-Dish
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Ingredients
Serving Size : 6
- 3 heads broccoli
- 1 tablespoon oil-cured olives – pitted and chopped
- 1 1/2 tablespoons scallion – finely sliced
- 1/4 cup garlic – finely chopped
- 2 tablespoons roasted red peppers – diced
- 1/2 cup small toasted croutons
- 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 in oil
- salt and pepper
Method
- 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.
- 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.
Full List of Side-Dish Recipes
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