Makes 6 servings
½ optional snack
1 tsp. + ¼ tsp. salt (I used kosher salt)
1 lb. broccoli crowns, trimmed and cut into same-size flowerets
1 large clove of garlic
2 T red wine vinegar
generous pinch hot pepper flakes (I used Aleppo pepper)
4 T extra-virgin olive oil
1/2 cup slivered almonds
3 ounces crumbled fat free Feta cheese
Fill a medium-sized pot with water, add 1 tsp. salt, and bring to a boil. While the water is heating, trim the broccoli crowns and cut into bite-sized flowerets. (Make them all the same size so they will cook the same amount.) When water is boiling, add the broccoli, cook for exactly 3 minutes, then drain broccoli into a colander placed in the sink and let it cool.
Mash the garlic with 1/4 tsp. salt. (I used a mortar and pestle, but you can use anything that will smash up the garlic.) Mix in the hot pepper flakes and red wine vinegar and let it sit for about 10 minutes.
Add almonds to a hot pan and dry roast them until. they are lightly browned, about 2-3 minutes. (Watch carefully because they can go from lightly browned to burned rather quickly.) Put the almonds on a plate covered with a paper towel and let almonds cool a few minutes.
After 10 minutes, whisk the remaining 4 T of olive oil into the vinegar-garlic mixture. Combine the broccoli, Feta, and half the almonds in a bowl; then toss with the dressing to coat. Serve salad right away, with remaining almonds sprinkled over the top.