Presented by Chef | Activist Timothy Groody
Flatiron Kitchen + Tap House
Yield: Four Servings
From The Farmers Market
½ head broccoili cut in spears and blanched for 30 seconds
12 asparagus ends removed and blanched 10 seconds
4 baby fennel cut in ½ and blanched
2 piece baby bok choy cut in ½
2 bulb onions cut in ½ or ¼
4 ea green onions
2 T chopped mixed herbs from the market
1 tsp red pepper flake
¼ cup olive oil
Marinate vegetables in herbs, flake and oil for 2 hours. Season with salt and pepper. Grill over high heat being sure to lightly char the vegetables. Cook vegetable but keep them with a slight crunch. Cool and cut in small pieces. Keep broccoli florets whole.
Vinaigrette
½ cup pitted olives
½ onion diced
1 T chopped garlic
1 bay leaf
¼ cup vegetable stock
3 T cup red wine vinegar
¼ cup extra virgin olive oil
In a food processor or with a knife chop the olives. Do not puree in processor. In a pot bring onion, garlic, bay, sock and vinegar to a boil. Add olives and turn off. Let cool and add oil.
Assemble
¼ # cows milk or other feta
In a bowl toss vegetables with desired amount of olive vinaigrette and ½ the feta. Divide on plates and crumble remaining feta over the top. Serve and Enjoy!!!!!
