Garlicky Sesame Cured Broccoli Salad Recipes

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BROCCOLI SALAD WITH GARLIC AND SESAME



Broccoli Salad With Garlic and Sesame image

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. 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.

Provided by Melissa Clark

Categories     quick, salads and dressings, side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

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.

Steps:

  • 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.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams

BROCCOLI SALAD WITH GARLIC AND SESAME



Broccoli Salad With Garlic and Sesame image

From Melissa Clark in the *New York Times,* who writes: "This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid 'cooks' the florets a little as ceviche does fish. 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."

Provided by lecole54

Categories     Low Protein

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

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 large garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons toasted sesame oil (Asian)
1/4 teaspoon crushed red pepper flakes

Steps:

  • 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.

GARLICKY SESAME-CURED BROCCOLI SALAD



Garlicky Sesame-Cured Broccoli Salad image

By Melissa Clark, published in the NYTimes, March 2012. This salad is like broccoli ceviche and can sit in the fridge several days, improving each day. Makes a great snack or hors d' oeuvre.

Provided by zeldaz51

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

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 large garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons toasted sesame oil (Asian)
1 large pinch crushed red pepper flakes

Steps:

  • 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.

Nutrition Facts : Calories 327.3, Fat 29.4, SaturatedFat 4, Sodium 359.8, Carbohydrate 14.6, Fiber 5.4, Sugar 3.5, Protein 6

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