Broccoli Salad with Lemon, Garlic, and Chili Dressing

Blanch the broccoli in boiling salted water until just tender. Remove to ice water until cool. Drain very, very well. Reserve in a large mixing bowl. Add the garlic, lemon juice, rice vinegar, and Dijon mustard to a small mixing bowl. Stir to combine, and then vigorously whisk in the olive oil, drizzling very slowly at first, to form an emulsified dressing. Season with red pepper flakes, salt, and black pepper to taste. Toss with the broccoli, and refrigerate for 30 minutes before serving. For best results, do not marinade more than 1 hour.