Cold Broccoli Salad

Yields
4-6 Servings

from Chef Chris Shepherd of Underbelly, Houston, Texas

4 cups broccoli florets

3 tablespoons olive oil

1 garlic clove, thinly sliced

1 teaspoon sesame oil

1 tablespoon rice vinegar

1 teaspoon soy sauce

Pinch of sugar

Garlic chips, for garnish (optional)

Blanch broccoli in a pot of boiling water for 1 minute, until bright green. Drain and immediately place in a bowl of ice water to stop cooking process.
Heat oil and garlic in a pan. When garlic is golden brown, use a slotted spoon to transfer garlic to a paper towel. Whisk remaining ingredients with warm oil, and then toss in the blanched broccoli. Top with garlic chips, if desired.

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