Wayne Boatwright wrote:

> Quickly blanch it by plunging the broccoli into water at a rolling boil for
> 1-2 minutes tops, then plunge immediately into cold or ice water. Works
> well for cauliflower, too.


Here's the way I do it that's even easier for me: Bring the water to a
rolling boil. Put the broccoli in, cover and turn off the heat. (I
have electric so I move the pot to a cold burner.) Then time exactly 5
minutes if I want to consider the broccoli cooked and exactly 2 minutes
if I want to consider the broccoli blanched but essentially raw. When
the timer goes off, I drain and put ice water on top as Wayne says. I
don't normally use salt when cooking, but I'd guess the restaurant where
you ate used salt water. When the broccoli is completely cold, drain,
and let it air dry a tad before serving. (The drying probably happened
as the broccoli was at the salad bar before you got there.)


--Lia