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Best Broccolisalads, vegetables, garlic 1 1/2 lb fresh broccoli 10 large cloves fresh garlic unpeeled 1/3 cup red wine vinegar 3 tablespoon olive oil 2 teaspoon salt Separate broccoli into flowerets with small stems, then peel main trunk and slice into strips. Crush garlic partially, using the flat side of a knife. Fill large pot with water, add all ingredients being sure that broccoli stems are submerged, and cook, covered, until tender. Drain and refrigerate for several hours or overnight.
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