Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, August 9, 2010
RECIPE: Potato and broccoli salad with feta and basil
6 tbsp extra-virgin olive oil
Zest of 1 lemon, plus 2 tbsp juice
Salt and pepper
¼ onion, peeled and finely chopped
1 lb small new potatoes, scrubbed and diced
3/4 lb broccoli
A big handful of basil leaves
Crumbled feta, to taste
1. In a salad bowl, whisk together the olive oil, lemon zest and juice, plus some salt and pepper. Stir in the onion.
2. Halve the potatoes and separate the broccoli florets from the stalks. Slice the stalks across into circles. Cook the potatoes in a large saucepan of boiling salted water for about 10 minutes, or until easily pierced, then add the broccoli and simmer for 2 minutes more.
3. Drain thoroughly and add to the dressing, tossing well. Leave for 10 minutes to soak up the flavours; add the basil and feta just before serving