2headsbroccoli, 1 pound each, cut into bite-size florets
3⁄4cupextra virgin olive oil
4largegarlic cloves, minced
2teaspoonstoasted sesame oil (Asian)
1⁄4teaspooncrushed red pepper flakes
1.In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2.In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.