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!