I’m not one prone to exaggeration. Except for the 5 bajillion times that I am. But I’m here to tell you that Garlicky Sesame-Cured Broccoli is the best broccoli dish in the history of the universe.
I make this all the time and each time it’s a bit different. I eat it like it’s candy. I go heavy on the red wine vinegar. And when I make too much, I store it and eat more the next day because it keeps well. Someday I’ll add it to a frittata. It doesn’t hurt that I can eat a giant bowl of this and not feel bad about gorging because it’s health food. Try it and let me know what you think.
Originally posted in the NY Times.
Recipe: Garlicky Sesame-Cured Broccoli Salad
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons 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. 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.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.