1 lb broccoli
1 1/2 tbsp dried currants
5 Tbsp Delizia Garlic Extra Virgin Olive Oil
Kosher salt and 2 tbsp Delizia Sherry Riserva Balsamic Vinegar and a pinch of cayenne pepper
5 Tbsp Delizia Extra Virgin Olive Oil (divided)
1/2 cup blanched slivered almonds
3 oz. feta crumbled (about 3/4 cup)
1/2 cup roughly chopped fresh cilantro
Bring a large pot of generously salted water to a boil over high heat. Meanwhile, tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem and then cut each floret lengthwise in half or in quarters through its stem (but not the buds). The top of each floret should be about the size of a quarter. Using a vegetable peeler or paring knife, peel the
rough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/2 inch wide and 2 inches long. Boil the florets and stem pieces until they are tender (pierce with a paring knife or taste a piece) but still offer a bit of resistance, about 3 minutes.
Drain the broccoli, spread it on a baking sheet in an even layer and set aside to cool-it will continue to cook as it cools.
Put the currants in a small bowl, add enough hot water to cover and let sit un=l sohened about 10 minutes. Meanwhile, add the garlic oil and a pinch of salt to a small bowl and add the vinegar and cayenne. Let sit for about 10 minutes.
Warm 1 Tbsp of the olive oil in a small saute pan over medium heat. Add the slivered almonds and fry, stirring frequently, until golden brown, 2 to 3 minutes. Transfer to a plate lined with paper towels and season with salt. Drain the currants. Whisk the remaining 4 Tbsp olive oil into the vinegar mixture. Just before serving, combine the broccoli, currants, Feta, and half of the almonds in a large bowl. Drizzle with the vinaigrette and toss gently to combine. Transfer to a serving platter and sprinkle with the remaining almonds and the cilantro.
Makes 6-8 servings