Broccoli & Roasted Pepper Salad with Tomato Vinaigrette

Broccoli & Roasted Pepper Salad with Tomato Vinaigrette
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • Dressing:
  • 1 clove garlic, minced
  • 1 shallot, finely diced
  • 2 Tbsp. red wine vinegar
  • 2 tsp. balsamic vinegar
  • Salt & pepper to taste
  • 4-6 Tbsp. Driftless sunflower oil or olive oil
  • 3 Roma tomatoes or ½ cup cherry tomatoes, neatly diced
  • Salad:
  • 3 red bullhorn peppers, roasted, peeled, de-stemmed & seeded, & cut into
  • ½” squares
  • 1 ½ lb. broccoli with stems
  • 1 Tbsp. parsley or sage, chopped
  • ½ cup feta cheese, crumbled
  • Salt & pepper to taste

Instructions
  1. For the dressing: In a small bowl, combine the garlic, shallot, vinegars, salt, & pepper. Let stand 15 minutes, then whisk in the oil & add the tomatoes.
  2. Taste & adjust seasonings if needed. Set aside (you probably won’t use it all in the salad – save excess for a green salad!).
  3. Separate the broccoli into small florets. Peel & dice the stems.
  4. Blanch the florets & stems in boiling salted water until just tender (about 2-3 minutes) & drain in a colander.
  5. In a large bowl, combine roasted peppers, broccoli, herbs, feta & a bit of the dressing. Taste & add more dressing, salt, & pepper as needed.
  6. Serve warm or at room temperature.