This is another gem from Melissa Clark's In the Kitchen With a Good Appetite. It's a simple salad of raw broccoli - yes, raw, but I swear it's really good - marinated in olive oil with some red wine vinegar, garlic, cumin, red pepper flakes, and sesame oil. It's really delicious - the vinegar takes the rawness out of the broccoli, leaving it crisp and bright green, and the marinade is very flavorful. Andrew loved it and was surprised to hear that the broccoli wasn't cooked at all. The dish is super quick to put together, and just needs to marinate for at least an hour before eating. I generally don't get too excited when I see broccoli at the market, but this recipe has got me already looking forward to buying some more. I'm interested in trying this "cooking" technique with some other combinations of spices and acids...I bet there are a lot of great directions it can go.
Garlic-sesame broccoli salad
Adapted from In the Kitchen With a Good Appetite
Serves 3-4 as a side dish
1 head of broccoli, weighing about 1 pound, cut into small florets
3/4 tsp red wine vinegar
1/2 tsp kosher salt
1/4 cup plus 2 tbs extra-virgin olive oil
2 large garlic cloves, finely chopped
1 tsp cumin seeds
1 tsp Asian roasted sesame oil
Large pinch red pepper flakes
Mix together the vinegar and salt in a large bowl. Add the broccoli florets and mix well. Heat olive oil in a saucepan over medium heat until hot but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Remove pan from heat and add red pepper flakes and sesame oil. Pour oil mixture over broccoli and toss to coat broccoli evenly with dressing. Let sit for 1-2 hours at room temperature, or if you want to keep it longer than 2 hours, marinate in the fridge (for up to 48 hours). Taste for salt and adjust if necessary before serving.