- 6
Ingredients
- 1 head of garlic, peeled
- 1 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 4 stalks of broccoli, cut into florets
- 2 tablespoons soy sauce
Preparation
Step 1
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 bowl of ice water until the broccoli is cooled. Drain well.
In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the garlic oil, the soy sauce and 8 or more cloves of the cooked garlic. Taste for seasonings and serve cold or at room temperature.