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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By meself_11956426
Lakeland, 48
on April 03, 2013
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Ina is my first go-to for recipes. Prior to making this recipe I read all 36 reviews. I followed this recipe exactly and was horribly disappointed with the taste, much less the time and labor to prepare. I hope to salvage the garlic infused oil for something but the broccoli tasted awful. I have never in my entire life thrown away food unless already spoiled, but my husband and I agreed this was not edible for us. I cannot understand how other reviewers consistently rated this five star. I regret posting a one star on an Ina recipe, and have never before rated a recipe one star. I did not deviate from the recipe so I cannot claim responsibility for messing up. We wound up having Cheddar cheese and whole wheat crackers with wine instead.
By Beckyjd
on March 30, 2013
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Amazing! Excellent side dish. Just go light on the salt since the soy sauce is so salty.
By Reetz1
Pittsburgh, Pen...
on September 02, 2012
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OMG!! This is absolutely fantastic!! I am taking it to a Labor Day picnic today. I couldn't stop eating it. I have to save the rest for the guests. I will make this again and again! You will not be disappointed!!
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