Broccoli With Sun-Dried Tomatoes, Olives & Feta

Recipe Ingredients

3		Broccoli
1 tablespoon	15ml	Oil-cured olives - pitted & chopped
1 1/2 tablespoons	22ml	Scallion - finely sliced
1/4 cup	36g / 1.3oz	Garlic - finely chopped
2 tablespoons	30ml	Roasted red peppers - diced
1/2 cup	15g / 0.5oz	Small toasted croutons
1/3 cup	48g / 1.7oz	Feta cheese
20		Garlic
		Vinaigrette
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Dijon mustard
1		Shallot - finely minced
2		Poached garlic - sieved
4 oz	113g	"bella" sun-dried tomatoes in oil
		Salt and pepper

Recipe Instructions

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 first five ingredients and the vinaigrette. Arrange on plates and garnish with poached garlic cloves and sprinkle with Feta.

Source:
"Bella" Sun Dried Tomatoes Recipe Card

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