Adapted from the NY Times: Also known as raw garlic sesame broccoli salad
2 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
1/4 cup extra virgin olive oil
4 fat garlic cloves, minced (or 1 tablespoon of minced garlic)
2 teaspoons cumin seeds or 1 teaspoon ground cumin
1 tablespoon roasted (Asian) sesame oil
1 Large pinch crushed red pepper flakes.
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.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
Goes great with the Jamaican Red Bean and Rice dish in the next post.