• 1 garlic bulb, peeled
  
• 1 c olive oil
  
• 1 t red pepper flakes
  
• 1 t kosher salt
  
• 4 stalks broccoli, cut into florets
  
• 2 T soy sauce
  

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.

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. Drain well.

Toss all ingredients. Taste for seasonings and serve cold or at room temperature.

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