Roasted Broccoli Salad with Feta and Marjoram Vinaigrette

The key word here is LIGHT LIGHT LIGHT!

Roasted Broccoli Salad with Feta and Marjoram Vinaigrette

Preheat your Oven to 450 degrees.

2 pounds of washed and drained fresh broccoli trimmed to an inch or an inch and a half beneath the crown

4 tablespoons of herbed (thyme/rosemary,etc.) olive oil

kosher salt (just a few pinches)

1 finely finely finely minced garlic clove

a spare pinch of nutmeg

Take all of that good stuff and stir it together and lay it out on a flat pan lined with parchment paper or foil.  Roast for a a good 25 minutes stirring it up halfway, taking care that the broccoli does not burn.  The garlic has to be tiny so that it doesn’t give you huge nasty chunks of overly caramelized garlic.

Place in a bowl, allow to cool a bit and while still warm, add about a 1/2 cup of crumbled feta cheese.  Stir.  Let it get to room temperature before serving with the dressing or drizzling with a little bit of the dressing.

For the Vinaigrette: 

1/4 cup of white balsamic vinegar

2 tablespoons of chive flower vinegar (see this blog for recipe)

1/4 cup of olive oil

1/8 cup of water or vegetable stock

4 tablespoons of finely chopped fresh marjoram (2 tablespoons of Greek oregano will suffice if you don’t have fresh marjoram)

1 minced garlic clove

2 tablespoons of pitted, minced Kalamata olives

few pinches of kosher salt (Diamond brand pref)

pinch of finely ground cayenne or other hot pepper

Whisk it together and allow the flavors to develop, then drizzle on and allow it to meld with the broccoli and feta, and serve!

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in Heirloom Gardening/Heritage Breeds and Wildcrafting, Recipes and tagged , , , , , , , , . Bookmark the permalink.

11 Responses to Roasted Broccoli Salad with Feta and Marjoram Vinaigrette

  1. Trecia says:

    I love your recipes. Wish you would make them so I could pin them to my Pinterest account so I can remember them!

  2. thanks for the fantastic supper idea! I’m going to veganise it by omitting the feta & adding roasted tofu or chickpeas! can’t wait to try it tonight!

  3. jeannie reynard says:

    I’ll be back for this recipe once I’ve made the chive flower vinegar. I can hardly wait to get it started.

  4. Barry says:

    Sounds delicious!
    Please repost this in the winter when I dare turn on my oven 🙂

  5. Oh my goodness this looks so yummy! I adore roasted broccoli and the vinegarette will put it over the top. Thanks, Michael!

  6. Gail Gardner says:

    Can’t wait to try this one this weekend when I have out of town guests! They’ll think I’m amazing,,,but I will give you credit of course, when I’m telling them all about my new favorite chef/ person! 🙂

  7. Marie Mize says:

    This sounds incredible. I can hardly wait to try it.

  8. Oooo….my new favorite recipe! Thanks so much!

  9. Holda Dorsey says:

    Delicious!

    From my iPhone, Holda

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