Broccoli With Sun-Dried Tomatoes, Olives & Feta
by Kagome India Kagome Foods IndiaServing Size: 6
Ingredients:
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
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 "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. Article By: https://www.kagomeindia.com/ |
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Created on Oct 18th 2021 07:50. Viewed 216 times.
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