Description
This NY Times Famous Broccoli Salad is a delightful mix of flavors, featuring sesame, cumin, and garlic, perfect for a light and refreshing side dish.
Ingredients
Main Ingredients:
- 1 1/2 pounds broccoli (about 2 medium heads) cut into small florets
- 3 tablespoons olive oil
Seasoning:
- 1 teaspoon cumin seeds
- 3 garlic cloves thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1/4 cup toasted sesame seeds
Instructions
- Blanch the Broccoli: Bring a large pot of salted water to a boil. Blanch the broccoli for 1–2 minutes until bright green and just tender; transfer to ice water to stop cooking. Drain well.
- Toast the Seasoning: Heat olive oil in a skillet, add cumin seeds, garlic, and red pepper flakes. Cook until fragrant and golden, being careful not to burn the garlic.
- Prepare the Dressing: Whisk together sesame oil, rice vinegar, soy sauce, and honey in a bowl.
- Toss and Serve: Combine drained broccoli with the dressing, add the warm cumin-garlic oil, season with salt and pepper, and sprinkle with sesame seeds before serving.
Notes
- This salad is best served at room temperature and can be made ahead.
- Roasting the broccoli instead of blanching can enhance the flavor.
