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Garlicky Sesame-cured Broccoli Salad
New York Times
"Here is a recipe that I tried from the newspaper a couple of weeks ago. I ate it for several days and it stayed interesting."---Mary
7 ml 1 1/2 t red wine vinegar
5 ml1 t kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
180 ml3/4 C extra virgin olive oil*
4 fat garlic cloves, minced
10 ml2 t cumin seeds
10 ml2 t roasted (Asian) sesame oil
Large pinch crushed red pepper flakes
1. In a large bowl, stir together the vinegar and salt. Add broccoli and
toss to combine.
2. 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.
3. Let sit for at least 1 hour at room temperature, and up to 48 (chill
it if your want to keep it for more than 2 hours). Adjust seasonings (it
may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d'oeuvre.
Time: 10 minutes, plus 1 hour marinating.
*I tried this with much less oil---1/4 c.---and simplified the recipe: just steamed the broccoli one minute, transferred it to a bowl, then stirred all the other ingredients together and tossed with the broccoli. It was terrific.---Eve