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

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

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network