SERVES 6 TO 8

From Barefoot Contessa. Sometimes the most popular salad is the simplest. The garlic can be cooked ahead of time and stored for weeks in your refrigerator.

1 HEAD garlic, peeled (about 16 cloves)
1 CUP good olive oil
1 TEASPOON crushed red pepper flakes
1 TEASPOON kosher salt
4 STALKS broccoli, cut into florets (8 cups of florets)

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.

For the salad, 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. This process stops the cooking and sets the bright green color. Drain well.

In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.