*  Exported from  MasterCook  *
              Broccoli With Sun-Dried Tomatoes, Olives & Feta
 Recipe By     : “Bella” Sun Dried Tomatoes Recipe Card
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      heads         broccoli
    1      tablespoon    oil-cured olives -- pitted & chopped
    1 1/2  tablespoons   scallion -- finely sliced
      1/4  cup           garlic -- finely chopped
    2      tablespoons   roasted red peppers -- diced
      1/2  cup           small toasted croutons
      1/3  cup           feta cheese
   20      cloves        garlic
      1/2  cup           olive oil
    1      tablespoon    balsamic vinegar
      1/2  teaspoon      Dijon mustard
    1                    shallot -- finely minced
    2      cloves        poached garlic -- sieved
    4      ounces        “Bella” sun-dried tomatoes in oil
                         salt and pepper
 Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly 
 poach on top of the stove for 4 nutes until soft and just slightly golden. 
 Strain out oil (reserve for another use - marinades, vinaigrette, etc.), 
 puree 2 cloves for the vinaigrette and reserve the rest for garnish.
 Meanwhile, bring a large pot (not aluminum) of cold water to a boil Cut 
 the broccoli into medium florets. Have ready a large container of ice 
 water. At the rolling boil, add salt to the water and just blanch the 
 broccoli for 1 to 1 1/2 minutes. (The water must remain hot so you may 
 want to work in small batches). Immediately drain and transfer to the 
 ice-water. Chill and drain.
 Prepare vinaigrette. Toss broccoli with first five ingredients and the 
 vinaigrette. Arrange on plates and garnish with poached garlic cloves and 
 sprinklwe with Feta.
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 NOTES : From a recipe leaflet that came with a jar of “Bella” brand 
        sun-dried tomatoes.
        Entered into MasterCook by Garry Howard, Cambridge, MA