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Broccoli with Roasted Peppers, Capers, and Olives

03 December

Ingredients:
1 bunch broccoli
1 red and yellow pepper
olive oil for the peppers
1 clove garlic, minced
4 tablespoons olive oil
1 tablespoon small capers
12 olives of choice, pitted
3 scallions, white parts with some green, finely sliced
1 tablespoon parsley, chopped
1 teaspoon fresh marjoram, chopped
¼ teaspoon red pepper flakes
Balsamic vinegar to taste
Sea salt and pepper

Directions:
1. Preheat oven to 400 degrees. Halve the peppers lengthwise, remove the veins and seeds, brush both sides with olive oil. Set them on a baking tray skin side up and bake them until the skins are wrinkled and slightly colored. When cool enough to handle, scrape off the skins. Slice the peppers into ¼-inch to ½-inch wide strips, and mix them with the garlic, olive oil, capers, olives, scallions, parsley, marjoram, red pepper flakes, and the balsamic vinegar to taste.
2. Bring 3 quarts of water to a boil. While it is heating, divide the broccoli into florets of equal size. Trim the stalks by cutting off the tough, dried ends and removing the thick, fibrous skins with a pairing knife. Slice the stalks diagonally into pieces about ¼-inch wide. When the water is boiling, add a teaspoon of salt, and cook the broccoli in 2-3 separate batches for about 30 seconds. Scoop out each batch and set in a colander to cool.
3. Combine the broccoli with the rest of the ingredients and toss them together. Taste for salt, add more oil or vinegar, if needed, and a grinding of black pepper. If you don’t plan on serving the salad right away, wait to add the final vinegar until just before serving to prevent colors from fading.

Serves 4-6

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