Barely-Blanched Broccoli Salad with Feta and Fried Almonds

Ingredients

• 1 tsp. + 1/4 tsp. salt
• 1 lb. broccoli crowns, trimmed and cut into same-size florets
• 1 large clove of garlic
• 2 T red wine vinegar
• Generous pinch hot pepper flakes
• 5 T extra-virgin olive oil, divided
• 1/2 cup slivered almonds
• 1/2 cup crumbled Feta cheese

Directions

1. Fill a medium-sized pot with water, stir in 1 tsp. salt, and bring it to a boil. As it heats, trim the broccoli crowns and cut them into bite-sized florets, keeping the pieces even so they cook at the same pace. Once the water is boiling, add the broccoli and cook it for exactly 3 minutes, then pour it into a colander in the sink and leave it to cool.
2. Crush the garlic together with 1/4 tsp. salt until it forms a rough paste. Stir in the hot pepper flakes and red wine vinegar, then set the mixture aside for about 10 minutes.
3. Warm 1 T of olive oil in a heavy frying pan, add the almonds, and cook them until pale golden, about 2-3 minutes. Stay close here, because almonds can darken fast. Transfer them to a paper towel-lined plate and let them cool for a few minutes. You can add salt if you like, though the Feta brings plenty of saltiness.
4. After 10 minutes, whisk the remaining 4 T of olive oil into the vinegar and garlic mixture. Add the broccoli, Feta, and half the almonds to a bowl, pour over the dressing, and toss until everything is coated. Serve right away with the rest of the almonds scattered on top.