• Garlicky Sesame-Cured Broccoli Salad

    1 vote
    courtesy nytimes


    • 1 1/2 teaspoons red wine vinegar
    • 1 teaspoon kosher salt, more to taste
    • 2 heads broccoli, 1 pound each, cut into bite-size florets
    • 3/4 cup extra virgin olive oil
    • 4 fat garlic cloves, minced
    • 2 teaspoons cumin seeds
    • 2 teaspoons roasted (Asian) sesame oil
    • Large pinch crushed red pepper flakes.


    1. 1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
    2. 2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
    3. Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre

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