This is my adaptation of a salad from the NY Times. The key is making bite size florets and allowing it to sit for two hours in the dressing that you make. 

INGREDIENTS

• 1 ½ teaspoons red wine vinegar
• 1 teaspoon kosher salt, more to taste
• 1 heads broccoli, 1 pound each, cut into bite-size florets
• 1/4  cup extra virgin olive oil - although if you have grape seed oil, use this
• 4 fat garlic cloves, minced
• 2 teaspoons cumin seeds
• 2 teaspoons roasted (Asian) sesame oil
•  Large pinch crushed red pepper flakes.

PREPARATION

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.