Peter's Broccoli Salad
When I work with my friend Peter at the shop, he is always stinking up the place with this yummy salad he buys next door at the Greek diner.
What the heck is in that salad that wreaks?
It's all the raw slices of garlic that are so yummy, but don't be kissin' anyone afterward (or breathing on anyone for that matter).
I love this healthy salad, but can't bear to face a human soul after I take a bite.
I figured out how to remedy the situation by blanching the garlic for a minute just to tone it down a bit.
So now you can kiss me.
Peter's Broccoli Salad: toned down a bit
1 head of broccoli, trimmed
1 roasted red bell pepper, cut into dice
1/4 cup sliced kalamata olives
1 cup of feta cheese
1/4 cup toasted pignoli nuts
3 garlic cloves, sliced thin (serve raw if you dare)
3 tbsp red wine vinegar
3 tbsp olive oil
grind of fresh black pepper
You can certainly shave the garlic and put it in raw, but I blanched mine in the water I was using for the broccoli. I blanched it for 45 seconds and it took the bite out, then I cut it into thin slices.
In a pan with an inch of boiling water, steam the broccoli for 2 minutes with the lid on and drain. The broccoli will be bright green but still firm.
Add the rest of the ingredients to the broccoli and toss w/ the vinegar and oil.
Season with pepper and sprinkle feta cheese on top.
This salad is best after it has been in the fridge a few hours marinating.
It's simple, healthy and delicious and I like that combination.
The moral of the story is you really shouldn't eat anything smelly at work, and you shouldn't be kissing your co-workers!
I love that this isn't the typical broccoli salad that's smothered in mayo. Oh no. This is way better.