Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets

• 1 small red onion, cut in half lengthwise, then thinly sliced across the grain
• 3 good size broccoli stalks (usually 1 bunch; stems and crowns)
• 1 red bell pepper, cut in thin 2-inch slices, or 2 medium or 4 small beets, roasted, halved and sliced in thin half-moons
• Salt and freshly ground pepper to taste
• 2 ounces feta, crumbled (about 1/2 cup)
• 2 tablespoons slivered flat-leaf parsley leaves
• 2 tablespoons slivered fresh mint leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil

1. Place onion in a bowl and cover with cold water.
2. Soak while you prepare the broccoli (or for at least 5 minutes), then drain and rinse with cold water.
3. Drain on paper towels.
4. Meanwhile, cut broccoli stems away from the crowns and peel.
5. Cut in half and lay on the flat side on your cutting surface.
6. Using a vegetable peeler, shave thin ribbons off the stalks.
7. Place in a bowl.
8. Cut crowns in half and lay flat on your cutting board.
9. Using a chefs knife, shave off the flower buds and slice paper thin where the stems and florets are attached.
10. Add to the bowl with the stems.
11. Add onion and red pepper or beets.
12. Season to taste with salt and pepper.
13. Add herbs and feta.
14. Whisk together lemon juice, vinegar and olive oil.
15. Add to vegetables and toss together.
16. Serve at once or leave to marinate for about 15 minutes before tossing again and serving.

red onion, broccoli stalks, red bell pepper, salt, feta, parsley, mint, lemon juice, sherry vinegar, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1016581 (may not work)