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Barely-Blanched Broccoli Salad with Feta and Fried Almonds

Barely-Blanched Broccoli Salad with Feta and Fried Almonds
  • Category

    Breakfast

  • Cusine

    American

What do you need?
How to make?

Ingredients

1 tsp. + 1/4 tsp. salt

1 lb. broccoli crowns, trimmed and cut into same-size florets

1 large clove of garlic

2 T red wine vinegar

generous pinch hot pepper flakes

5 T extra-virgin olive oil, divided

1/2 cup slivered almonds

1/2 cup crumbled Feta cheese

Directions

Fill a medium-sized pot with water, add 1 tsp. salt, and bring to a boil.   While the water is heating, trim the broccoli crowns and cut into bite-sized flowerets.     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. Mash the garlic with 1/4 tsp. salt.   , but you can use anything that will smash up the garlic. )  Mix in the hot pepper flakes and red wine vinegar and let it sit for about 10 minutes. 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.     Put the almonds on a plate covered with a paper towel and let almonds cool a few minutes.   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.