New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame
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5.0
72 reviews
Excellent
New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame
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Recipe video above. This is a wildly popular raw Broccoli Salad by Melissa Clark of the New York Times. The red wine vinegar lightly "cooks" the broccoli so it's not as hard as plain raw broccoli, then it's marinated in an intensely flavoured cumin, garlic and sesame infused olive oil. It is unexpectedly good, it's unique, and I keep making it so I wanted to share the recipe.Not a fan of raw broccoli? This probably isn't the dish to convert you, I'll admit. Try instead just lightly steaming the broccoli - it's really worth making just for the dressing!
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Ingredients
- 500g/1lb broccoli florets , large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total)
- 1 tbsp red wine vinegar (or white wine vinegar, sherry vinegar, cider vinegar)
- 3/4 tsp salt, cooking/kosher (if table salt: 1/2 tsp)
- 1/4 tsp black pepper
- 1/3 cup extra virgin olive oil
- 4 garlic cloves , finely minced using knife (not crusher)
- 2 tsp cumin seeds (whole, not powder)
- 2 tsp sesame oil , roasted (Note 1)
- 1/4 tsp red pepper flakes / chilli fakes (optional)
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Instructions
- "Cook" raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes - it will lightly pickle, almost "ceviche" the broccoli.
- Garlic, spice and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds and red pepper flakes. Cook, stirring, until garlic is light golden. Stir in sesame oil.
- Toss broccoli: Immediately pour oil mix over broccoli. Toss very well using a rubber spatula to scrape up all the oil from the side of the bowl.
- Marinate: Leave on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hrs (it gets better with time).
- Serve at room temp, not cold, for best flavour!
Notes
- Sesame oil - Toasted sesame oil is brown and has more flavour than un-toasted (which is yellow). The common sesame oil sold in Australia is toasted, un-toasted is harder to find.
- Recipe source - Melissa Clark's Broccoli Salad with Garlic and Sesame recipe for the New York Times. Except I more than halved the oil from 3/4 cup to 1/3 cup which is still plenty. 3/4 cup seems excessive - I don't want my broccoli swimming in oil!
- I also increased the red wine vinegar from 1 1/2 tsp to 1 tbsp because I think it cuts through the oil and "cooks" the raw broccoli better. I also reduced the salt from 1 tsp to 3/4 tsp (was a tad salty for my taste).
- Storage - 3 days in the fridge, but be sure to serve at room temperature. If it's an emergency, microwave briefly to take off the fridge-cold edge.
- Nutrition per serving, assuming 5 servings.
Nutrition Information
Show Details
Calories
185cal
(9%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
384mg
(16%)
Potassium
341mg
(10%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
634IU
(13%)
Vitamin C
90mg
(100%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 5 as a side
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185cal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 384mg | 16% |
| Potassium | 341mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 90mg | 100% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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