Broccoli With Sun-Dried Tomatoes, Olives & Feta

Name: Broccoli With Sun-Dried Tomatoes, Olives & Feta
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 6 serving(s)
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

Submitted by Dancer

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Ready In:: 26mins
Ingredients:: 15
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

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.