Broccoli Salad With Garlic and Sesame
- Total Time
- 10 minutes, plus marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½teaspoons red wine vinegar
- 1teaspoon kosher salt, more to taste
- 2heads broccoli, 1 pound each, cut into bite-size florets
- ¾cup extra virgin olive oil
- 4fat garlic cloves, minced
- 2teaspoons cumin seeds
- 2teaspoons roasted (Asian) sesame oil
- Large pinch crushed red pepper flakes.
Nutritional analysis per serving (8 servings)
232 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- Step 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. 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.
Private Notes
Comments
I've made this over and over. I use 1/4 c olive oil. I have no idea why the recipe calls for 3/4 c, which leaves you with broccoli swimming in oil.
I've made this twice, the first time I didn't have cumin seeds and used a tsp of cumin powder. I liked that much better. I also used less olive oil, but put in an extra TBSP of sesame oil...and I added a finely diced shallot. VERY popular both times :)
Followed Figaro's advice and used grape seed oil but used 1/3 cup and 2 teaspoons of rice wine vinegar. We love garlic and used 6 cloves. Also, a used a full tbs of cumin seeds. First I toasted them lightly then cracked them (few whacks with a pestle). With the cumin, I added whole a half tsp of whole peppercorns, lightly toasted and cracked.
Another idea I want to try is to use the mortar and pestle to grind the red pepper flakes a bit. Makes less of an impact for those not into them.
This is such a great recipe for hot weather. I've made it many times in the morning before my west-facing kitchen becomes unbearable. Perfect with grilled meat or tofu, cold leftover chicken, or cold sesame noodles. I scale it down for two adults + lunch leftovers, keeping the amout of cumin, garlic, and pepper flakes the same. I add either 1 chopped anchovy filet to the pan with the oil or 2 dashes of fish sauce with the vinegar, adjusting the salt accordingly.
Way too much olive oil and salt. Cut in half.
I've just made this for the 3rd time and am convinced people's issue is their amount of broccoli. Doubling it, I bought seven broccoli crowns with short stalks (5 lbs of broccoli). After trimming away the stalks, I ended up with just 3.3 lbs of florets. I used 1c of olive oil and it actually wasn't enough for 3 lbs of florets. The recipe is written for 2lbs of florets per ¾ c oil. Hope this helps. Delish as always!
Advertisement