Broccoli with Feta and Fried Almonds
User Reviews
5
3 reviews
Excellent
Broccoli with Feta and Fried Almonds
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Perfectly cooked broccoli with tangy feta and crunchy fried almonds. I thought I hated broccoli until I tried this salad. For real.
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Ingredients
- 1 teaspoon salt
- 6 cups water
- 1 pound broccoli fresh, trimmed and broken into similar-sized florets, crowns
- 1 large clove garlic
- 1/4 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper 3 or 4 shakes of pepper, if guessing makes you nervous, start with 1/4 teaspoon. You can always add more.
- 5 tablespoons olive oil divided
- 1/2 cup almonds slivered
- 1/2 cup feta cheese crumbled
- 1 handful dried cranberries optional
Instructions
- In a medium-sized pot, add water until it looks like you have about 6 cups, or measure it out if you want. Add 1 teaspoon of salt. Put it on high, put a lid on, and bring it to a boil.
- While the water boils, trim and break apart the broccoli. Try to make them the same-ish size so that they cook evenly.
- Crush the garlic with the side of a chef's knife, then mince finely. Add 1/4 teaspoon salt and mash it all together. (You can use a mortar and pestle for this, or a garlic press. Whatevs. Just get it mashed)
- Place the salted garlic in a small bowl, and then add the red wine vinegar. Add in a few shakes of crushed red pepper flakes, and then let that mixture sit for 10 minutes.
- Once the water comes to a rolling boil, add the broccoli florets, cover it with a lid, and set a timer for 3 minutes. This is important! Do not cook longer than 3 minutes! They will get mushy and lackluster. Don't sneak a peek in the pot. Just set the timer.
- When the timer goes off, immediately pour the broccoli into a colander in the sink, and let cool a bit.
- Heat 1 tablespoon of olive oil in a small heavy frying pan. Add the almonds, and fry until they are lightly browned, about 2-3 minutes. Keep an eye on them, they burn very quickly. Put the almonds on a paper towel-lined plate and immediately sprinkle with a dash (or 4) of salt. Let almonds cool a few minutes.
- Whisk the remaining 4 tablespoons of olive oil into the vinegar-garlic mixture. Stir together the broccoli, feta, and half the almonds in a mixing bowl; add cranberries if you are using them. Drizzle with dressing and toss to coat. Serve salad while it is hot, with remaining almonds sprinkled over the top.
Notes
- * You can use frozen broccoli florets, but only if you must. The sauce still made them taste amazing, but they were slightly mushier than the batch that I made using fresh crowns. Thaw completely before blanching.
Nutrition Information
Show Details
Serving
1cup
Calories
346kcal
(17%)
Carbohydrates
18g
(6%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
17mg
(6%)
Potassium
477mg
(10%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
823IU
(16%)
Vitamin C
101mg
(112%)
Calcium
185mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 346kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Potassium | 477mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 101mg | 112% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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