When I introduced Broccolini to you in a ‘Foodstuffs’ post a couple of winters ago, I didn’t use it in a recipe immediately, but I did show you how to go about blanching it for subsequent use in other dishes.
Some weeks back, I was blanching a fairly large amount with a view to making a few different things and I had a little bit leftover that I put to use in the simple salad you see pictured above. It is a bit of an amalgam of a few different salads I have seen but, in the main, it is Greek in spirit and very easy to put together. Read on for the recipe….
Ingredients (for two)
- 1 small bunch of Broccolini;
- ½ a medium onion, sliced vertically into thin strips;
- 1/3 cup thinly sliced Black Olives;
- 1 small tomato, de-seeded and finely diced;
- 1/3 cup diced Feta Cheese;
- 1/3 cup Extra Virgin Olive Oil;
- 1 small garlic clove, minced;
- ½ tsp each dried oregano and dried thyme;
- ¼ tsp. grated lemon zest;
- 1 tsp. Lemon Juice.
- 1 generous pinch of Salt.
- First, blanch the Broccolini in boiling water for 3 minutes and then plunge into ice water to arrest cooking and preserve the color. Once cool, trim away any hard stems in slice any vary large pieces into bite size sections;
- Mix the Broccolini with the sliced onion and sprinkle liberally with the salt. Set this aside for now.
- Mix together the olive oil, herbs, lemon zest, lemon juice and the olives. Set aside.
- When the Broccolini and onion are macerated and have thrown off some liquid, squeeze them well to wring out as much further water as possible and toss in a bowl with the olive oil dressing. At this point, you can if you wish, allow this to sit in the refrigerator to marinate a little.
- When you are ready, toss the dressed Broccolini and onion with the feta cheese and tomato and serve.
That’s it ….