->Broccoli 23 <-

Serves 8 1 head garlic, peeled (about 16 cloves)

1 cup good olive oil

1 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

4 stalkx broccoli, cut into florets (8 cups of florets)

2 tablespoons soy sauce

Put garlic cloves and oil in small heavy-bottomed saucepan. Bring

10 to 15 minutes,

until garlic is browned and tender. Turn off heat. Add 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

2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until broccoli

is cooled. This process stops the cooking and sets the bright green

color. Drain well. In a large bowl, toss 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 room temperature.