is there anything broccoli can't do?

huh. i wouldn't have thought of it, but it makes sense: lately i've been inclined to add rice wine vinegar to my stir-fry broccoli, and leftovers are succulent.

so i might try this; sometimes you gotta love the NYT food section.

It’s made from uncooked broccoli tossed with an assertive garlic, sesame, chili and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little like ceviche. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. Fresh, crunchy and deeply garlicky, it’s easily the most addictive vegetable in my repertory.

from "Raw Broccoli by Another Name" by Melissa Clark [link]