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Broccoli Salad with Garlic and Sesame Vinaigrette
Melissa Clark - New York Times
I love this delightful salad. It is easy to prepare and uses broccoli either fresh from the garden or the store. Despite the simple ingredients, it has a complex and wonderful flavor.
1 ½ teaspoons red wine vinegar
5 ml1 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
10 ml2 teaspoons cumin seeds
10 ml2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
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.