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–+ servings
Broccoli Salad with Garlic and Sesame
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Broccoli Salad with Garlic and Sesame

Course Side Dish, Sides
Cuisine Asian
Prep Time 10 minutes
Cook Time 3 minutes
Allow flavors time to mingle & marinate: 1 hour 10 minutes
Total Time 1 hour 23 minutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats & NYT

Equipment

  • Small skillet

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
  • ¼ 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!