Broccoli and Endive Salad With Feta and Red Peppers

Name: Broccoli and Endive Salad With Feta and Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sherry vinegar or champagne vinegar; 1 teaspoon balsamic vinegar; Salt, preferably kosher salt, to taste; 1 small garlic clove, minced or pureed; 1 teaspoon Dijon mustard; 6 tablespoons extra virgin olive oil, or use 2 tablespoons buttermilk and 1/4 cup extra virgin olive oil; 12 ounces broccoli crowns (2 good-size crowns); 1 red bell pepper, roasted if desired; 1 tablespoon lightly toasted pine nuts; 6 Belgian endives, leaves separated; 2 tablespoon chopped fresh herbs, such as parsley, chives, tarragon, chervil; 3 ounces feta, crumbled

Servings: persons

2 tablespoons sherry vinegar or champagne vinegar
1 teaspoon balsamic vinegar
Salt, preferably kosher salt, to taste
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or use 2 tablespoons buttermilk and 1/4 cup extra virgin olive oil
12 ounces broccoli crowns (2 good-size crowns)
1 red bell pepper, roasted if desired
1 tablespoon lightly toasted pine nuts
6 Belgian endives, leaves separated
2 tablespoon chopped fresh herbs, such as parsley, chives, tarragon, chervil
3 ounces feta, crumbled

1
Make the dressing.
2
Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil.
3
Set aside.
4
Bring a medium pot of generously salted water to a boil.
5
Fill a bowl with ice water.
6
Add the broccoli to the boiling water, and cook 2 1/2 minutes.
7
Transfer to the ice water, let cool for a few minutes and drain.
8
Dry on paper towels.
9
Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
10
In a wide salad bowl, toss together the endives, herbs and remaining dressing.
11
Top with the broccoli mixture, and serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons sherry vinegar or champagne vinegar, 1 teaspoon balsamic vinegar, Salt, preferably kosher salt, to taste, 1 small garlic clove, minced or pureed, and more.

Yes, Broccoli and Endive Salad With Feta and Red Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!