Broccoli & Roasted Pepper Salad with Tomato Vinaigrette
Author: Dani Lind
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
- 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.
- Taste & adjust seasonings if needed. Set aside (you probably won’t use it all in the salad – save excess for a green salad!).
- Separate the broccoli into small florets. Peel & dice the stems.
- Blanch the florets & stems in boiling salted water until just tender (about 2-3 minutes) & drain in a colander.
- In a large bowl, combine roasted peppers, broccoli, herbs, feta & a bit of the dressing. Taste & add more dressing, salt, & pepper as needed.
- Serve warm or at room temperature.
