Bring a large pot of water to a rolling boil and place a bowl of ice water nearby to make an ice bath.

Add the broccoli florets to the boiling water and cook 2–3 minutes, until tender-crisp.

While the broccoli cooks, make the dressing: in a small bowl whisk together 2 tablespoons olive oil, 2 tablespoons rice vinegar, 2 tablespoons lemon juice, 4 cloves minced garlic, 1 teaspoon mustard, ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon red pepper flakes until combined. Set aside.

Use a slotted spoon to transfer the cooked broccoli immediately to the ice bath. Let sit in the ice bath 5 minutes to stop the cooking.

Drain the broccoli in a colander, then spread it on paper towels (or a clean kitchen towel) and pat gently until the broccoli is well dried.

Transfer the dried broccoli to a serving bowl, pour the dressing over it, and toss thoroughly to coat.

Serve immediately or let the salad sit 5–10 minutes to allow the flavors to meld.