Broccoli Salad

Evening Shade, p. 8

2 lbs. broccoli

2 tsp. vinegar

1 tsp. salt

1 lg. garlic clove, finely diced

¼-1/2 c. vegetable oil

Dash oregano

½ tsp. pepper

Separate the heads of broccoli into small branchlets, or spears, and remove the excess leaves. Rinse in cold water and drain. 

Such broccoli!

Next, in a saucepan, bring 1 cup lightly salted water to a boil. Add the broccoli and cook until tender (about 5 minutes depending on the thickness of the stalks). Do not overcook. Drain the broccoli and place it in a bowl. Last, while the broccoli is still warm, add the oil, vinegar, oregano, salt, pepper, and garlic. Toss the broccoli until well coated with oil, vinegar, and seasonings. Allow the seasonings to mingle for about 10 minutes before serving the salad.

Because why NOT eat it with a grilled cheese sandwich?

My Rating: 4/5 "This was a ton more interesting and flavorful than I was expecting. It's not one of those sweet broccoli salads with raisins and stuff in it - it's sharp and savory and delicious. Eat it quickly! Don't let it get soggy and weird!"