Brocoli and Garlic salad

Serve with schzuan noodels salad

Brocoli and Garlic salad

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 1

    head garlic, peeled (about 16 cloves)

  • 1

    cup good olive oil

  • 1

    teaspoon crushed red pepper flakes

  • 1

    teaspoon kosher salt

  • 4

    stalks broccoli, cut into florets (8 cups of florets)

  • 2

    tablespoons soy sauce


Directions Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.


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