Broccoli With Sun-dried Tomatoes, Olives & Feta

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
• 3 meanwhile, bring a large pot (not aluminum) of cold water to a boil.
• 4 cut the broccoli into medium florets.
• 5 have ready a large container of ice water.
• 6 at the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
• 7 (the water must remain hot so you may want to work in small batches).
• 8 immediately drain and transfer to the ice-water.
• 9 chill and drain.
• 10 prepare vinaigrette.
• 11 toss broccoli with first five ingredients and the vinaigrette.
• 12 arrange on plates and garnish with poached garlic cloves and sprinkle with feta.