Lime, chili and ginger-dressed broccoli

Name: Lime, chili and ginger-dressed broccoli
Yield: 1 serving
Ingredients: 3 small heads of broccoli; 2 tbs of rice vinegar; 1 teaspoon of sesame oil; 1 inch piece of ginger; 1 tbs of chili-ginger sauce; Juice of half a lime; 2 tbs of vegetable oil; 1 tbs of maple syrup; 2 tbs of toasted sesame seeds

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5.0

9 reviews

Excellent

Course
Side Dish
Cuisine
International

Lime, chili and ginger-dressed broccoli

Ethan Patterson

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A simple broccoli side dish or salad that is refreshing and piquant. Goes beautifully with potatoes of all kinds: au gratin, roasted, or mashed.

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Ingredients

3 small heads of broccoli
2 tbs of rice vinegar or white vinegar
1 teaspoon of sesame oil
1 inch piece of ginger
1 tbs of chili-ginger sauce or sriracha with one clove of garlic, minced
Juice of half a lime
2 tbs of vegetable oil
1 tbs of maple syrup
2 tbs of toasted sesame seeds

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Instructions

Wash and cut your broccoli into small chunks and florets. Do not discard the stems! They pack a lot of vitamins and are actually a lot sweeter than the overused florets. Simply chop off about an inch off the bottom, split the stem in half, and slice into half-moons. Separate the head into bite-size, individual florets (cut large ones in half to match the rest).
Place broccoli in a microwave safe bowl. Prepare an ice bath by filling another bowl with the coldest water, and adding ice cubes (if available) to it. Blanch broccoli quickly: if working on stovetop, bring a pot of water to a boil, dump broccoli florets and slices in, and let cook for a minute, no more than two. Drain water, and place broccoli in an ice bath. Allow to cool sufficiently. OR do what I do, and place one tablespoon of water at the bottom of the microwave-safe bowl with the broccoli. Cover with plastic wrap, and place in the microwave for 1.5 minutes. Taste - if broccoli is beginning to cook but still has a bite, and its colour is bright and green, then it is ready. Remove plastic wrap, pour out water and place broccoli in an ice bath. Allow to cool sufficiently.
NOTE: Some days, I'm in a rush and skip the ice bath. Other days, I prep the salad a day ahead, which allows me to keep the broccoli fresh. I just chop everything into small pieces, and let the broccoli marinade in the dressing overnight. The results are great in any case.
Mix dressing in a small jar: combine vinegar, sesame oil, chili-garlic sauce, vegetable oil and maple syrup. Squeeze out the juice of half a lime and add. Finely grate ginger into dressing. Close tightly with lid and shake jar vigorously a few times to incorporate and blend all flavours.
Dress broccoli with dressing, and let sit in fridge for at least 30 minutes for flavours to meld and broccoli to soften. Sprinkle with sesame seeds right before serving.