Cook the broccoli: In a large pot, bring 3 quarts water and the salt to a boil. Line a plate with paper towels. Add the broccoli and blanch for 1 to 2 minutes, tasting for tenderness. (Doneness is subjective here. You may like your broccoli more snappy or more tender than we do. Always taste to make sure it’s where you want it, keeping in mind that it’ll continue to cook from residual heat just a little more while it cools.) Using a spider or slotted spoon, remove the broccoli from the water, and place on the paper towels to drain, allowing it to fully dry.