Description
A vibrant and flavorful broccoli salad inspired by the New York Times, featuring a tangy vinegar marinade, aromatic cumin and garlic sauté, and toasted sesame oil. This salad is quickly marinated to achieve a ceviche-like freshness, making it a perfect healthy side dish or light snack.
Ingredients
Scale
Broccoli and Marinade
- 500g (1lb) broccoli florets, large florets halved or cut into thirds (about 3 medium or 2 large broccoli heads, totaling 1kg/2lb)
- 1 tbsp red wine vinegar (or white wine vinegar, sherry vinegar, cider vinegar)
- 3/4 tsp kosher or cooking salt (if using table salt, use 1/2 tsp)
- 1/4 tsp black pepper
Garlic, Spice, and Oil Mix
- 1/3 cup extra virgin olive oil
- 4 garlic cloves, finely minced (using a knife, not a crusher)
- 2 tsp cumin seeds (whole, not ground)
- 2 tsp roasted sesame oil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the Broccoli: Toss the raw broccoli florets with red wine vinegar, salt, and black pepper. Set aside for 10 minutes to allow the broccoli to lightly pickle, creating a ceviche-like texture and tanginess.
- Prepare Garlic and Spice Oil Mix: Heat the extra virgin olive oil in a small skillet over medium heat. Add the finely minced garlic, whole cumin seeds, and red pepper flakes (if using). Cook while stirring until the garlic turns a light golden color, being careful not to burn it. Remove from heat and stir in the roasted sesame oil.
- Toss Broccoli with Oil Mix: Immediately pour the warm oil mixture over the marinated broccoli. Toss thoroughly using a rubber spatula to coat all the broccoli evenly and to scrape up any flavorful oil sticking to the sides of the bowl.
- Marinate: Leave the broccoli salad at room temperature for at least 1 hour to develop the flavors. Alternatively, refrigerate it for up to 48 hours; the salad improves in flavor with time.
- Serve: For the best flavor, serve the broccoli salad at room temperature rather than cold.
Notes
- The salad tastes better as it marinates longer; refrigerate up to 48 hours for deeper flavor.
- Use whole cumin seeds for toasting to preserve texture and aromatic quality.
- Finely mince garlic by hand instead of using a crusher for better texture and flavor release.
- Roasted sesame oil adds a nutty depth; avoid substituting with raw sesame oil.
- Adjust the amount of red pepper flakes to your preferred spice level or omit if sensitive to heat.
