BROCCOLI WITH SUN-DRIED TOMATOES, OLIVES & FETA

Steps:

• Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
• Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
• Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
• Cut the broccoli into medium florets.
• Have ready a large container of ice water.
• At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
• (The water must remain hot so you may want to work in small batches).
• Immediately drain and transfer to the ice-water.
• Chill and drain.
• Prepare vinaigrette.
• Toss broccoli with first five ingredients and the vinaigrette.
• Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.