Ingredients for 4 Servings
1 tsp. + 1/4 tsp. salt (I used kosher salt)
1 lb. broccoli crowns, trimmed and cut into same-size flowerets
1 large clove of garlic
2 T red wine vinegar
generous pinch hot pepper flakes (I used Aleppo pepper)
1 T + 4 T extra-virgin olive oil
1/2 cup slivered almonds
1/2 - 3/4 cup crumbled Feta cheese (I used 1/2 cup, which I thought was enough)
- Prep. Time → 15 min
- Cook Time → 15-20 min
- Level → Easy
1 Fill a medium-sized pot with water, add 1 tsp. salt, and bring to a boil.
2 While the water is heating, trim the broccoli crowns and cut into bite-sized
flowerets. (Make them all the same size so they will cook the same amount.)
3 When water is boiling, add the broccoli, cook for exactly 3 minutes, then drain broccoli into a colander placed in the sink and let it cool.
4 Mash the garlic with 1/4 tsp. salt. (I used a mortar and pestle, but you can use anything that will smash up the garlic.)
5 Mix in the hot pepper flakes and red wine vinegar and let it sit for about 10 minutes.
6 Heat 1 T of olive oil in a heavy frying pan, add the almonds, and fry until they are lightly browned, about 2-3 minutes. (Watch carefully because they can go from lightly browned to burned rather quickly.)
7 Put the almonds on a plate covered with a paper towel and let almonds cool a few minutes. (You can salt them if you want, but I thought the salad was salty enough with the Feta.)
8 After 10 minutes, whisk the remaining 4 T of olive oil into the vinegar-garlic mixture. Combine the broccoli, Feta, and half the almonds in a bowl; then toss with the dressing to coat. Serve salad right away, with remaining almonds sprinkled over the top.