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New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame | Daily Dine

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New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame

New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame

Recipe video above. This is a wildly popular raw Broccoli Salad by Melissa Clark of the New York Times. The red wine vinegar lightly "cooks" the broccoli so it's not as hard as plain raw broccoli, then it's marinated in an intensely flavoured cumin, garlic and sesame infused olive oil. It is unexpectedly good, it's unique, and I keep making it so I wanted to share the recipe.Not a fan of raw broccoli? This probably isn't the dish to convert you, I'll admit. Try instead just lightly steaming the broccoli - it's really worth making just for the dressing!

View original recipe on recipetineats.com

side-dishwestern

0

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Servings: 4

Nutritional Information

Calories:185 kcal

Carbohydrate:8 g

Fat:17 g

Dietary Fiber:3 g

Protein:3 g

Saturated Fat:2 g

Sodium:384 mg

Sugar:2 g

Ingredients

500g/1lb broccoli florets (, large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total))

1 tbsp red wine vinegar ((or white wine vinegar, sherry vinegar, cider vinegar))

3/4 tsp salt, cooking/kosher ( (if table salt: 1/2 tsp))

1/4 tsp black pepper

1/3 cup extra virgin olive oil

4 garlic cloves (, finely minced using knife (not crusher))

2 tsp cumin seeds ((whole, not powder))

2 tsp sesame oil (, roasted (Note 1))

1/4 tsp red pepper flakes / chilli fakes ((optional))

Instructions

Step 1
"Cook" raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes - it will lightly pickle, almost "ceviche" the broccoli.
Step 2
Garlic, spice and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds and red pepper flakes. Cook, stirring, until garlic is light golden. Stir in sesame oil.
Step 3
Toss broccoli: Immediately pour oil mix over broccoli. Toss very well using a rubber spatula to scrape up all the oil from the side of the bowl.
Step 4
Marinate: Leave on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hrs (it gets better with time).
Step 5
Serve at room temp, not cold, for best flavour!