Food

Broccoli Salad With Garlic and Sesame

Makes 6 to 8 side-dish servings or more as a starter

This Melissa Clark salad is made from uncooked broccoli tossed with a strong garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and 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.

INGREDIENTS

  • 1 ½ tablespoons cider wine vinegar
  • 1 teaspoon sea salt rough crushed, more to taste
  • 2 heads broccoli, 1 pound each, cut into small bite-size florets
  • ¾ cup (about 200ml) extra virgin olive oil
  • 4 fat garlic cloves, minced
  • 2 teaspoons cumin seeds
  • Large pinch crushed red chilli flakes.

PREPARATION

  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.

This is good after 2 hours, better after 24 hours and still edible if you have any left, after 48 hours. The broccoli gets slightly softer with time but retains some bite.