Broccoli With Sun-Dried Tomatoes, Olives & Feta

by Kagome India Kagome Foods India

Serving Size: 6

3 heads broccoli
1 tablespoon oil-cured olives -- pitted & 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
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 "bella" sun-dried tomatoes in oil
salt and pepper

Cooking Directions:

Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly
poach on top of the stove for 4 nutes 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 the first five ingredients and the
vinaigrette. Arrange on plates and garnish with poached garlic cloves and
sprinkle with Feta.

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Joined APSense since, May 27th, 2020, From Mumbai, India.

Created on Oct 18th 2021 07:50. Viewed 100 times.


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