Broccoli with Roasted Peppers, Capers, and Olives

03 December

1 bunch broccoli
1 red and yellow pepper
olive oil for the peppers
1 clove garlic, minced
4 tablespoons olive oil
1 tablespoon small capers
12 olives of choice, pitted
3 scallions, white parts with some green, finely sliced
1 tablespoon parsley, chopped
1 teaspoon fresh marjoram, chopped
¼ teaspoon red pepper flakes
Balsamic vinegar to taste
Sea salt and pepper

1. Preheat oven to 400 degrees. Halve the peppers lengthwise, remove the veins and seeds, brush both sides with olive oil. Set them on a baking tray skin side up and bake them until the skins are wrinkled and slightly colored. When cool enough to handle, scrape off the skins. Slice the peppers into ¼-inch to ½-inch wide strips, and mix them with the garlic, olive oil, capers, olives, scallions, parsley, marjoram, red pepper flakes, and the balsamic vinegar to taste.
2. Bring 3 quarts of water to a boil. While it is heating, divide the broccoli into florets of equal size. Trim the stalks by cutting off the tough, dried ends and removing the thick, fibrous skins with a pairing knife. Slice the stalks diagonally into pieces about ¼-inch wide. When the water is boiling, add a teaspoon of salt, and cook the broccoli in 2-3 separate batches for about 30 seconds. Scoop out each batch and set in a colander to cool.
3. Combine the broccoli with the rest of the ingredients and toss them together. Taste for salt, add more oil or vinegar, if needed, and a grinding of black pepper. If you don’t plan on serving the salad right away, wait to add the final vinegar until just before serving to prevent colors from fading.

Serves 4-6

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