Ingredients
Salad
- 1 lb. broccoli crowns, trimmed and cut into same-size florets
- 1/2 cup crumbled Feta cheese
- 1/2 cup slivered almonds
Dressing
- 1 large clove garlic
- 1 tsp. + 1/4 tsp. kosher salt, divided
- 2 T lemon vinegar (red lemon vinegar preferred)
- Generous pinch hot pepper flakes (Aleppo pepper recommended)
- 5 T extra-virgin olive oil, divided
Instructions
- Prepare Broccoli: Fill a medium-sized pot with water, add 1 tsp. kosher salt, and bring to a boil. Meanwhile, trim broccoli crowns and cut into uniform bite-sized florets for even cooking.
- Cook Broccoli: Once water is boiling, add broccoli florets and cook for exactly 3 minutes. Drain broccoli into a colander and let it cool down.
- Make Garlic Base: Mash the garlic clove with 1/4 tsp. salt using a mortar and pestle or another smashing tool until finely crushed.
- Mix Dressing Base: Stir in hot pepper flakes and lemon vinegar into the mashed garlic mixture and let it sit for about 10 minutes to develop flavors.
- Toast Almonds: Heat 1 tablespoon of olive oil in a heavy frying pan over medium heat. Add the slivered almonds and fry, stirring frequently, until they are lightly browned, about 2-3 minutes. Watch carefully to avoid burning.
- Cool Almonds: Transfer toasted almonds onto a plate lined with a paper towel to absorb excess oil and cool for a few minutes. Optional: salt them lightly if desired, though feta adds enough saltiness.
- Finish Dressing: After the garlic-vinegar mixture has rested, whisk in the remaining 4 tablespoons of olive oil to form a smooth vinaigrette.
- Assemble Salad: In a large bowl, combine the cooled broccoli, crumbled feta cheese, and half of the toasted almonds. Toss everything gently with the dressing until thoroughly coated.
- Serve: Plate the salad immediately, garnishing with the remaining toasted almonds on top for extra crunch and presentation.
Notes
- Cut broccoli florets uniformly to ensure even cooking.
- Use Aleppo pepper flakes for a mild, fruity heat; substitute with other hot pepper flakes if unavailable.
- Watch almonds carefully while toasting to prevent burning; they brown quickly.
- The salad is best served fresh but can be chilled briefly if needed.
- Optional to lightly salt almonds after toasting, but feta typically provides sufficient saltiness.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
