Broccoli Salad with Garlic and Sesame
This tangy broccoli salad with garlic and sesame is made with crisp broccoli that’s “cooked” in vinegar and marinated in an intensely infused garlic sesame oil.
I was intrigued with Recipe Tin Eat’s version of the famous New York Times easy broccoli salad with garlic and ginger recipe because the acid “cooks” the florets, and after an hour, the broccoli softens as if blanched, turns bright green all while soaking up all the intense flavors of garlic, cumin, and toasted sesame from the infused oil. The broccoli gets more flavorful as it sits and it was delicious and paired well with some spicy pork wontons and garlic rice.
Broccoli Salad with Garlic and Sesame
Ingredients:
- ½ lb broccoli florets, large florets halved or cut into thirds
- ½ tbsp red wine vinegar (white wine vinegar or cider vinegar will also work)
- Sea salt and freshly cracked black pepper, to taste
- 2½ tbsp olive oil
- 2 tsp toasted sesame oil
- 2 garlic cloves, finely minced
- ½ tsp cumin seeds (whole, not powder)
- Pinch of red pepper flakes, to taste
How to Make a Broccoli Salad with Garlic and Sesame
“Cook” the raw broccoli by tossing the broccoli florets in red wine vinegar, salt, and pepper; toss to coat evenly. Set aside for 10 minutes–it will lightly pickle the broccoli.
Make the infused oil by heating the olive oil, and toasted sesame oil in a small skillet over medium heat.
Add the minced garlic, cumin seeds, and red pepper flakes. Cook, stirring, until garlic is lightly golden.
Dress the broccoli by immediately pouring the hot infused oil mix over the broccoli; toss until very well coated.
Marinate the broccoli by leaving it on the counter for at least 1 hour to marinate, stirring occasionally, or refrigerate for up to 48 hrs.
Serve at room temp for best flavor. Enjoy!
Equipment
Ingredients
- ½ lb broccoli florets large florets halved or cut into thirds
- ½ tbsp red wine vinegar white wine vinegar or cider vinegar will also work
- Sea salt and freshly cracked black pepper to taste
- 2½ tbsp olive oil
- 2 tsp toasted sesame oil
- 2 garlic cloves finely minced
- ½ tsp cumin seeds whole, not powder
- Pinch of red pepper flakes to taste
Instructions
- "Cook" the raw broccoli by tossing the broccoli florets in red wine vinegar, salt, and pepper; toss to coat evenly. Set aside for 10 minutes–it will lightly pickle the broccoli.
- Make the infused oil by heating the olive oil, and toasted sesame oil in a small skillet over medium heat.
- Add the minced garlic, cumin seeds, and red pepper flakes. Cook, stirring, until garlic is lightly golden.
- Dress the broccoli by immediately pouring the hot infused oil mix over the broccoli; toss until very well coated.
- Marinate the broccoli by leaving it on the counter for at least 1 hour to marinate, stirring occasionally, or refrigerate for up to 48 hrs.
- Serve at room temperature for the best flavor. Enjoy!
A simple and tasty side!