Broccoli Salad with Feta, Olive-Oil-Fried Almonds & Currants

Broccoli Salad with Feta, Olive-Oil-Fried Almonds & Currants
Photo by Scott Phillips

Ingredients

  • ½ cup blanched, slivered almonds
  • 3 oz. feta (preferably French), crumbled (about ¾ cup)
  • Pinch cayenne
  • 2 Tbs. red-wine vinegar
  • Kosher salt
  • 1-½ tablespoons dried currants
  • 1 medium clove garlic
  • + 3 more ingredients
    • 1 lb. broccoli
    • 5 Tbs. extra-virgin olive oil
    • 1/3 cup roughly chopped fresh cilantro (optional)

Bring a large pot of generously salted water to a boil over high heat. Meanwhile, tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret lengthwise in half or in quarters through its stem (but not the bu...

View full recipe at Fine Cooking

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