Broccoli With Sun-Dried Tomatoes, Olives & Feta - cooking recipe

Ingredients

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

Preparation

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.
Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
Cut the broccoli into medium florets.
Have ready a large container of ice water.
At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
(The water must remain hot so you may want to work in small batches).
Immediately drain and transfer to the ice-water.
Chill and drain.
Prepare vinaigrette.
Toss broccoli with first five ingredients and the vinaigrette.
Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.