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

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

Ingredients

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

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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