Every time we enjoyed the Motta Italian feast, Grandma Motta always had her famous Broccoli Salad.
It was a simple dish of broccoli and just the right amount of olive oil and salt that could be served warm or even better yet, cold the next day.
Excuse the sparse directions, this is Grandma's recipe.
We have recently updated the portions that seem pretty close to what Grandma made.
Ingredients:
Fresh broccoli
Salt
Garlic powder
Olive Oil
Directions:
Cook the broccoli until tender.
Season to taste with salt, garlic powder and olive oil.
Updated Recipe:
2 Heads Broccoli, cut into florets
1/4 cup Olive Oil
1/4 tsp Salt
1/4 tsp Garlic powder
Directions:
Bring a small pot of water to a boil.
Trim the broccoli into florets. Divide the larger ones in half.
Prepare a bowl of ice water.
Add 1/2 the broccoli to the boiling water and cook for 5 minutes. Remove to the ice water to stop the cooking. Transfer to a bowl.
Repeat with the other 1/2 of broccoli. You will need to replace the ice water as it will have warmed up.
When all the broccoli is in the bowl, in batches chop on a cutting board into small pieces.
Return to the bowl and add the remaining ingredients and stir together.
Transfer to a bowl and chill till you are ready to serve. In my opinion, this is best severed after chilling for 12-24 hours.
Notes:
For the garlic lovers, use fresh garlic.
Jennifer liked 3/8 tsp of garlic powder but I thought it needed a bit more.