Broccoli With Sun-Dried Tomatoes, Olives & Feta

• 3 heads broccoli
• 1 tablespoon oil-cured olives, pitted & chopped
• 1 1/2 tablespoons scallions, finely sliced
• 1/4 cup garlic, finely chopped
• 2 tablespoons roasted red peppers, diced
• 1/2 cup small crouton, toasted
• 1/3 cup feta cheese
• 20 cloves garlic
• Vinaigrette
• 1/2 cup olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 shallot, finely minced
• 2 cloves poached garlic, sieved
• 4 ounces sun-dried tomatoes packed in oil
• salt and pepper

1. Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
2. Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
3. Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
4. Cut the broccoli into medium florets.
5. Have ready a large container of ice water.
6. At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
7. (The water must remain hot so you may want to work in small batches).
8. Immediately drain and transfer to the ice-water.
9. Chill and drain.
10. Prepare vinaigrette.
11. Toss broccoli with first five ingredients and the vinaigrette.
12. Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.

broccoli, oilcured olives, scallions, garlic, red peppers, small crouton, feta cheese, garlic, vinaigrette, olive oil, balsamic vinegar, dijon mustard, shallot, garlic, tomatoes, salt

Taken from www.food.com/recipe/broccoli-with-sun-dried-tomatoes-olives-feta-25086 (may not work)