New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame

Name: New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame
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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Total Time

11 minutes

Prep Time

10 minutes

Cook Time

1 minute

Rating

(24)

Ingredients

4 servings

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)

Beginner Vegetarian Gluten-Free Healthy ...

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Preparation

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Step 1

"Cook" raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes - it will lightly pickle, almost "ceviche" the broccoli.

Step 2

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.