![Fusilli With Broccoli and Anchovies](https://static01.nyt.com/images/2016/01/13/dining/13MARTHA/13MARTHA-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets
![Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets](https://static01.nyt.com/images/2014/06/17/science/19recipehealth/19recipehealth-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1small red onion, cut in half lengthwise, then thinly sliced across the grain
- 3good size broccoli stalks (usually 1 bunch; stems and crowns)
- 1red bell pepper, cut in thin 2-inch slices, or 2 medium or 4 small beets, roasted, halved and sliced in thin half-moons
- Salt and freshly ground pepper to taste
- 2ounces feta, crumbled (about ½ cup)
- 2tablespoons slivered flat-leaf parsley leaves
- 2tablespoons slivered fresh mint leaves
- 1tablespoon fresh lemon juice
- 1tablespoon sherry vinegar
- ¼cup plus 1 tablespoon extra-virgin olive oil
Preparation
- Step 1
Place onion in a bowl and cover with cold water. Soak while you prepare the broccoli (or for at least 5 minutes), then drain and rinse with cold water. Drain on paper towels.
- Step 2
Meanwhile, cut broccoli stems away from the crowns and peel. Cut in half and lay on the flat side on your cutting surface. Using a vegetable peeler, shave thin ribbons off the stalks. Place in a bowl. Cut crowns in half and lay flat on your cutting board. Using a chef’s knife, shave off the flower buds and slice paper thin where the stems and florets are attached. Add to the bowl with the stems. Add onion and red pepper or beets. Season to taste with salt and pepper. Add herbs and feta.
- Step 3
Whisk together lemon juice, vinegar and olive oil. Add to vegetables and toss together. Serve at once or leave to marinate for about 15 minutes before tossing again and serving.
Private Notes
Cooking Notes
What is the correct amount of oil?
Definitely wait a day before enjoying unless you like tart, sharp tastes. This dish improves with age. On the second day I added raisins and shredded carrots to soften the edges. It worked like a charm. Very enjoyable and hearty salad.
Add cucumber, grated carrots
Made this tonight and loved it! Used golden beets. Bright, healthful and delicious.
Use one stalk broccoli, a quarter red onion and red pepper No feta Chopped almonds
For Red Apron brocolli salad add dried crab berries No mint Add thousand islands dressing as adapted
Add dried cranberries Omit mint Omit sherry vinegar and olive oil Use thousand islands dressing adapted in box Use 1/4 red pepper and slivered 1/4 red onion Add slivered roasted almonds
This I made but added a 1 tsp of honey to the dressing. Took the acidic edge off.
Great recipe especially since broccoli is so good for you. But I find the taste of raw broccoli too harsh so par boiled it for a couple minutes. Like soaking the red onion, it takes the edge off. Personal preference but made a difference for me.
I will definitely make this again. Very good! Took it to a potluck and everyone liked it. I used beets and more than called for (2-3x more), but I think I used more broccoli, too (~ 5 cups once sliced). Also used only lemon juice (no vinegar) and a bit more of both the acid and the oil.
Liked this dish a lot, but had trouble knowing exactly how the author wanted me to cut up the broccoli. I figured it probably didn't make much difference anyway... I used red bell pepper and added more olive oil than called for in the recipe; it seemed too dry. Turned out great.
I toasted some pepitas that I added just before serving. The little salty crunch provided a nice counterpoint. The next day, needing to use up a little sopressata, I cut into 1/4" strips and stirred it into the salad. Tasty!
Definitely wait a day before enjoying unless you like tart, sharp tastes. This dish improves with age. On the second day I added raisins and shredded carrots to soften the edges. It worked like a charm. Very enjoyable and hearty salad.
Excellent. Marinated for 5 hours before serving. Used more lemon and red wine vinegar.
This was a really great salad, especially for "pre-summer" when our tomatoes are not great! I definitely think it is best to let this marinate after dressing before eating. I accidentally forgot about it so dressed and ate it right away, it was great, but eating the leftovers a day later was actually even better!
So light and refreshing. Really tasty salad. I didn't bother soaking the onion and used jar roasted peppers.
What is the correct amount of oil?
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