BROCCOLI WITH ROASTED PEPPERS, FETA, OLIVES, AND HERBS

This is one of those salads I end up making the same way every time—more or less. Sometimes my peppers are from a jar, other times I’ll roast a fresh one. Sometimes they’re red, other times yellow. If I have big Greek capers in the freezer I use those; if not, I use smaller ones or even leave them out. The cheese is often feta but it might also be ricotta salata, as pictured on this page, manouri, or a tangy goat cheese. Even the broccoli might be something else, like romanesco! And while I always dress the broccoli while it’s warm, by the time it’s served, it’s cool enough that you might want to scatter some salad greens over everything. Arugula would be an especially good choice. I first made this salad at Greens, so it’s an older approach to what is, for many, a challenging vegetable. But it’s also a timeless one. I’ve learned broccoli is often best liked when it’s paired with flavors that are bright and sharp, as in this recipe. So despite other changes that might take place, I find that fresh oregano or marjoram and parsley are good bright herbs to use with broccoli. As for amounts, it’s hard to gauge without becoming obsessive about everything, so these amounts are all suggestions. Have the rest of your ingredients ready when you start the broccoli so you can dress it while warm; that makes the salad its most aromatic.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the broccoli crowns into florets. If you wish to use the stems, peel them with a paring knife, getting under the epidermis, then slice them into rounds or julienne strips. Steam the crowns and stems over boiling water until they’re bright green and tender-firm. Turn them into a shallow bowl and, while they’re still warm, season with several pinches of salt, a few pinches of red pepper flakes, and the herbs, then toss with 3 tablespoons of the olive oil. Add the capers, parsley, roasted pepper, olives, and cheese and toss again. Taste and add more olive oil or salt if needed. Finally, add a few teaspoons of vinegar or a good squeeze of lemon juice to sharpen everything and make it sing.