2 large heads broccoli, chop into florets and slice stalks
6 thick slices of bacon, chopped
olive oil
3 firm red tomatoes, halved and sliced
1 bunch chives, finely chopped
crumbled feta cheese
crumbled feta cheese
Dressing:
1/2 clove garlic, minced
2 tsp Dijon mustard
6 TBSP extra virgin olive oil
2 TBSP white wine vinegar
sea salt
freshly ground black pepper
1/2 clove garlic, minced
2 tsp Dijon mustard
6 TBSP extra virgin olive oil
2 TBSP white wine vinegar
sea salt
freshly ground black pepper
Blanch the broccoli florets and sliced stalks quickly in boiling salted
water for 60 seconds. Drain.
water for 60 seconds. Drain.
Spread it around a clean tea towel to steam dry.
Once dry, transfer to a serving dish.
Fry the bacon on medium heat with a small splash of olive oil until crisp and golden. The spoon the bacon over the broccoli. Pour the bacon fat into a mixing bowl and add other dressing ingredients.
Fry the bacon on medium heat with a small splash of olive oil until crisp and golden. The spoon the bacon over the broccoli. Pour the bacon fat into a mixing bowl and add other dressing ingredients.
Add the tomatoes and chives to the broccoli and bacon. Pour dressing over and adjust seasonings – add more vinegar if necessary. Top with feta cheese.
Categories: Sides & Salads Tags:
Photos:
brocsal
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Photo Credit: Cate Bogue
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