When I was little, my Nana used to always make a warm broccoli salad for us when we were hanging around in the house waiting for dinner or for a light lunch. It was only a few ingredients but together they were so memorable. I made a few changes to this and it’s one of my favorite salads any time of year.
2 broccoli crowns
5 T olive oil
2 T rice wine vinegar
1 T whole grain mustard, or your favorite mustard
3 cloves garlic minced
1/2 t salt
3/4 c chickpeas
1/4 c kalamata olives sliced
1/2 t red pepper flakes (optional)
Chop the broccoli into bite size florets. Blanch in boiling water for 1 minute. Drain and set aside in a large bowl.
Heat the oil over medium low heat and add garlic. Cook garlic for about 1 minute, don’t let it get brown. Add vinegar, salt, mustard and red pepper if using it and turn heat to low. Let the vinaigrette simmer for 5 minutes, being sure to stir it and make sure the garlic is not burning. (Burnt garlic has a very acrid taste and will make your vinaigrette taste awful.)
Put the olives and chickpeas into the bowl with the broccoli. Pour the warm vinaigrette over the veggies and mix well to coat everything. Taste and add more salt if necessary.
You can eat this right away but it will develop a bit more flavor if you let it sit in the fridge for an hour…