- 2-3 heads garlic (or about 40 cloves), separated and peeled
- 1 cup olive or avocado oil
- 1 teaspoon kosher salt
Warm Broccoli Salad with Fried Garlic
Use these flavorful golden brown garlic cloves as you would roasted garlic, and enjoy the oil just as you would your favorite oils. The hint of garlic adds extra flavor to dressings, cooked vegetables, and more. It is also perfect for dipping a baguette or crusty rolls and adds something special to simple steamed broccoli.
The garlic may be prepared ahead of time and stored in the refrigerator for several days.
Yields 6-8 servings.
For the Fried Garlic
For the Broccoli Salad
- 6-8 cups fresh broccoli florets (from 3-4 stalks)
- 12-15 fried garlic cloves (see recipe below)
- 2-3 tablespoons oil from cooking garlic
- Sea or kosher salt and freshly ground pepper
For the Fried Garlic
- Put the garlic cloves and oil in a small heavy-bottomed saucepan. The exact number of garlic cloves is not important. Just make sure there is enough oil to cover.
- Bring to a boil and then reduce to a simmer. Cook, uncovered, for 10-15 minutes, watching closely, or until the garlic is tender and golden brown.
- Turn off the heat and stir in the salt.
- Pour into a heat-proof container to stop the cooking. (A Mason jar or old jelly jar works well.) Allow to cool and then cover and store in the refrigerator.
- Store in the refrigerator for up to four days or freeze if you haven’t used by then. Bring to room temperature prior to using.
For the Broccoli Salad
- Bring a pot of water to a boil, and then add the broccoli. Cook for 2-3 minutes or until crisp-tender. Drain and immediately plunge into a bowl of cold water. This will stop the cooking process and retain the broccoli’s bright green color. Drain well.
- Toss the broccoli with the fried garlic and the oil. Add a light sprinkling of salt and pepper.
- Serve warm or at room temperature. This recipe may be prepared ahead and refrigerated.