Cooking & Baking
Related: About this forumA re-run: Melissa Clark Broccoli Salad with Garlic & Sesame
INGREDIENTS
1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
¾ 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.
PREPARATION
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
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.
dameatball
(7,397 posts)elleng
(130,895 posts)I had posted this within a NYT story, someone asked if I would post the recipe alone, and happily I was able to catch it; nyt doesn't ALWAYS make recipes fully available. Now that broccoli is a big thing (today, anyway,) I'm glad I could re-post it.
MontanaMama
(23,313 posts)piping hot and can sit a room temp for a bit. Interesting method too...its on my list to try! Thank you.
fierywoman
(7,683 posts)elleng
(130,895 posts)ONE of these days/weeks, I may actually MAKE it!
Callalily
(14,889 posts)Will have to add this to my repertoire.
irisblue
(32,971 posts)I loved it. Thanks Ellen