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

Name: New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame
Prep time: 10 min
Cook time: 1 min
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))

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Prep Time: 10 minutes

Cook Time: 1 minutes

Servings: 4

Cost: $11.54 /serving

Author : Nagi

broccoli salad raw broccoli salad

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

Ingredients

Remove All · Remove Spices · Remove Staples

500 grams/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 pepper1/3 cup extra virgin olive oil4 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))

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Instructions

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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!