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Broccoli Salad wth Garlic and Sesame


Melissa Clark in the New York Times Cooking Section

In this delicious salad, the broccoli is "cooked" by red wine vinegar. Susan introduced us to this easy dish at the 2017 summer potluck in Portland.


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.