Instructions: Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse under cold water.

In a blender or food processor, puree garlic, vinegar, capers, salt, and pepper. With motor running, add oil in a thin, steady stream; blend until smooth. Pour dressing into a large salad bowl.

Thinly slice broccoli florets, and add to dressing. Mix in celery, green onions, and olives. Toss gently to coat evenly with dressing.

This recipe yields 4 servings.

Description: "This is a perfect make-ahead salad because it maintains its texture and flavors develop on standing. Just be sure not to overcook the broccoli."

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