"Cooked" Broccoli Salad With Garlic and Sesame
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This salad is made from uncooked broccoli tossed with a garlic, sesame, chile and cumin-seed vinaigrette mixed with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You’ll be making this one again.
MAKES: 6 to 8 Servings
PREP/COOK TIME: 10 minutes, plus marinating
1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
1/2 cup extra virgin olive oil
6 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
PREPARATION
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
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.
Storage Keeps for 1 to 2 days in the refrigerator.
Adapted from one of Melissa Clark's recipes.
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