The red and green of this salad with flecks of white give it a Christmas feeling, but its the freshness of the flavors, from the saltiness of the cheese to the pungent garlic in the dressing make this a winner any time of year.
You might be surprised at how much of the dressing the broccoli absorbs. Though I used a little less than called for, there was no residue at the bottom of the bowl.
One change I would make when making this again: I would halve the tomatoes (I used grape), just so the fruit can also absorb some of that garlicky dressing.
Broccoli, Feta, Hazelnut and Cherry Tomato Salad
4 ounces hazelnuts
14 ounces bite-sized broccoli florets
4 ounces feta cheese, crumbled or cut into bite-sized cubes
8 ounces cherry tomatoes, halved
7 ounces French dressing (recipe follows)
Pepper, to taste
Toast the hazelnuts in a hot oven, then tip them into a tea towel and rub off the skins. Allow to cool, then put the hazelnuts in a owl with the broccoli, cheese and cherry tomatoes. Gently toss with three-quarters of the dressing. Season with salt and pepper to taste. (Salt may not be needed because feta is usually salted.) Determine if more dressing is needed.
Makes 4-6 servings.
From “Avoca Cafe Cookbook” by Hugo Arnold with Leylie Hayes
1 cup sunflower oil
1 cup olive oil
1 cup peanut oil
1 cup red wine vinegar
Salt, to taste
Pepper, to taste
2 garlic cloves, minced
3 tablespoons grainy mustard
2 scant teaspoons honey, or less, to taste
Place oils, vinegar, salt, pepper, garlic, mustard and honey in a bowl, and whisk until emulsified. This can be stored in a bottle and shake vigorously before using. It will keep in the refrigerator for several weeks.
Makes about 2 1/4 cups.
Adapted from “Avoca Cafe Cookbook” by Hugo Arnold with Leylie Hayes