New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame
User Reviews
5
New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame
Description
The salad begins by tossing large broccoli florets with vinegar and seasoning to 'cook' them lightly through an acidic marinade, softening the broccoli and adding brightness. The garlic and cumin seeds are gently sautéed in olive oil until golden, infusing the oil with deep, toasted flavors. Roasted sesame oil is added for a nutty finish, complemented by optional chili flakes for mild heat.
Once the dressing is prepared, it’s poured over the broccoli and tossed thoroughly to coat every piece. The salad is then left to marinate at room temperature or in the refrigerator for up to two days, allowing the flavors to meld and the broccoli to soften slightly while retaining some crunch. The salad is best served at room temperature to enjoy the full aromatic profile.
Adjusting vinegar and oil quantities can balance the acidity and richness, and serving it slightly warmed from the fridge with a brief microwave zap can soften chill without losing flavor.
Ingredients
- 500g/1lb broccoli large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total, florets
- 1 tbsp red wine vinegar (or white wine vinegar, sherry vinegar, cider vinegar)
- 3/4 tsp salt if table salt: 1/2 tsp, cooking or kosher type
- 1/4 tsp black pepper
- 1/3 cup extra virgin olive oil
- 4 garlic finely minced using knife (not crusher, cloves
- 2 tsp cumin seeds (whole, not powder)
- 2 tsp sesame oil , roasted (Note 1)
- 1/4 tsp red pepper flakes optional, or chilli flakes
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
- Use toasted sesame oil for richer flavor; un-toasted sesame oil is milder and harder to find.
- Reducing oil and increasing vinegar can balance the dressing, avoiding overly oily salad.
- Serve at room temperature; briefly warming in the microwave removes fridge chill.
- Store in refrigerator up to three days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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