Charred Broccoli Salad with Feta

Do you love bitter, crunchy & salty? All these flavors burst in your mouth when you char the broccoli add the lemony vinaigrette and put melty gooey pieces of feta on the same pan to melt. Trust me these flavors work.

Ingredients:

½ cup Lemon Myer Extra Virgin Olive Oil

3 long red chilies, deseeded and sliced

1/3 cup capers, rinsed

2 Tbl lemon zest

4 cloves garlic, thinly sliced

4 heads of broccoli, quartered and cut through the stem

½ lb firm feta, cut into large chunks

1 cup of arugula, spinach or spring greens

½ cup grated Parmesan Cheese

Lemon Wedges for serving

Directions:

Preheat oven to 425 °

Combine the oil, chiles, capers, lemon zest and garlic in a bowl. Place the broccoli onto a large baking tray lined with parchment. Pour the chili caper mixture over the broccoli to coat it.

Bake for 20 minutes, then add the feta to the tray and bake for another or until the broccoli is charred on the edges.

In a medium bowl, toss the greens with the lemon vinaigrette, pan juices. Place on top of charred broccoli.  Serve with parmesan and lemon wedges.  

Lemon Vinaigrette

Ingredients:

2 Tbl lemon juice

1 Tbl Cabernet Red Wine Vinegar

2 Tbl Garlic Jalapeno Extra Virgin Olive Oil

¼ tsp sea salt

Black pepper

Directions for vinaigrette:

In a small bowl, combine the lemon juice, red wine vinegar, salt and stir to dissolve the salt. Add the pepper and olive oil and combine.