Garlicky Sesame-Cured Broccoli Salad
This comes from the NYT, Feb. 20, 2008. It has become a favorite at our house. It is a little like popcorn, at first it doesn't seem all that super, but your hand keeps going back to the bowl. We serve it both as a side dish, and as an appetizer. I am offering the recipe as printed, along with my "improvements". I generally use twice the flavorings of the recipe (not the salt - do that to your own taste)
Time - ten minutes plus 1 hour marinating (my version takes a little longer)
1 1/2 tsp red wine vinegar (or anything sour)
1 tsp kosher salt (any kind of salt works)
2 heads of broccoli, 1 lb each, cut into bite size florets (I blanche these - which is the major change I make)
3/4 cup of extra virgin olive oil (I use half regular in the pan, and after it cools a little add the extra virgin - heat damages the flavor, then again with such a high flavorings, do you even need the expensive oil?)
4 large garlic cloves minced
2 tsps of cumin seeds
large pinch crushed red peppers (I use Tobasco Sauce)
2 tsps roasted (Asian) sesame oil (I also use 2 tsps roasted sesame seeds, we keep them in the freezer)
saute the olive oil, cumin, garlic, (red pepper, sesame seeds) for about a minute. Remove from stove, add vinegar, sesame oil, extra virgin olive oil, salt, and pour over broccoli, stir everynow and again for an hour or two.
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