I was thinking a crunchy broccoli salad would be a fresh change from roasted broccoli for our dinner vegetable. I was tired of the salad of broccoli, cheese, raisins, sunflower seeds, etc. A quick Google search revealed a different treatment from the New York Times Cooking section. It required making it in advance (you gotta' love that) and there were not many ingredients. I had them all on hand! It was a taste hit! It was even better the next day as an accompaniment to a sandwich for lunch. This would be a great picnic or pot luck salad. If you try it, I'd love to hear your comments.
Garlicky Sesame-Cured Broccoli Salad
2 tsp red wine vinegar
1/2 tsp salt, more to taste
1 pound broccoli cut into bite sized pieces
1/4 c olive oil
2 fat garlic cloves, minced
2 tsp cumin seeds
2 tsp toasted sesame oil
red pepper flakes, to taste--a pinch to 1/2 tsp
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a skillet, heat olive oil until hot, shimmering but not smoking. Add the garlic and cumin and cook until fragrant, about one minute. Stir in sesame oil and pepper flakes. Remove from heat, pour over the broccoli and toss well. Let sit for at least an hour at room temperature or chill up to 48 hours. Adjust seasonings.
The acid in the recipe works on the broccoli like ceviche on fish. It turns the broccoli bright green and the broccoli soaks up all the seasoning. This makes 4 to 6 servings.
I did make a couple of changes to the recipe. (I can't leave some ingredients unmolested!) The recipe called for a teaspoon of salt and three times !!!! as much olive oil--3/4 cup! I think there is plenty of olive oil at 1/4 cup. And, of course, salt can always be added at the table.
