Barely Blanched Broccoli Salad With Feta And Fried Almonds Food
BARELY-BLANCHED BROCCOLI SALAD WITH FETA AND FRIED ALMONDS
(Makes about 4 servings; recipe adapted slightly from Broccoli Salad with Feta, Olive Oil-Fried Almonds, and Currants from Fine Cooking, created by Tasha DeSerio.)
Provided by lkellyr
Categories Lunch/Snacks
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a medium-sized pot with water, add 1 teaspoons salt, and bring to a boil. 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.) 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 teaspoons salt. (I used a mortar and pestle, 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. (Watch carefully because they can go from lightly browned to burned rather quickly.) 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.).
- 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.
Nutrition Facts : Calories 310.8, Fat 27.9, SaturatedFat 5.7, Cholesterol 16.7, Sodium 967.8, Carbohydrate 10, Fiber 1.7, Sugar 1.3, Protein 9
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BROCCOLI SALAD WITH FETA AND ALMONDS – KALYN'S KITCHEN
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- 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. (Make them all the same size so they will cook the same amount.) 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. (I used a Mortar and Pestle (affiliate link), 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. (Watch carefully because they can go from lightly browned to burned rather quickly.) 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.)
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BROCCOLI WITH FETA AND FRIED ALMONDS - THE FOOD CHARLATAN
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Estimated Reading Time 6 mins
- In a medium-sized pot, add water until it looks like you have about 6 cups, or measure it out if you want.
- Add 1 teaspoon of salt. Put it on high, put a lid on, and bring it to a boil.While the water boils, trim and break apart the broccoli.
- Try to make them the same-ish size so that they cook evenly.Crush the garlic with the side of a chef's knife, then mince finely.
- Add 1/4 teaspoon salt and mash it all together. (You can use a mortar and pestle for this, or a garlic press.
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