Irresistible New York Times Broccoli Salad with Cumin, Garlic, and Sesame
New York Times Famous Broccoli Salad – with Cumin, Garlic and Sesame
Introduction
If you’re looking for a delightful and healthy dish that is both easy to make and bursting with flavor, the New York Times Famous Broccoli Salad with Cumin, Garlic, and Sesame is just what you need. This simple yet delicious salad features fresh broccoli and a mouth-watering dressing that elevates the veggies to the next level. It’s perfect for potlucks, family dinners, or just as a tasty snack.
Why Make This Recipe
There are plenty of reasons to whip up this broccoli salad. First and foremost, it’s packed with nutrients. Broccoli is known for its health benefits, including vitamins, minerals, and fiber. Additionally, the combination of cumin, garlic, and sesame oil provides a unique taste that many will love. Plus, it’s a dish that improves with time, making it a great option for meal prepping. You’ll want this salad on your table regularly!
How to Make New York Times Famous Broccoli Salad
Making this salad is straightforward and quick. Follow these simple steps to impress your family and friends.
Ingredients :
- 500g/1lb broccoli florets (large florets halved or cut into thirds, about 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 using 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 a crusher)
- 2 tsp cumin seeds (whole, not powder)
- 2 tsp sesame oil (roasted)
- 1/4 tsp red pepper flakes/chili flakes (optional)
Directions:
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Cook raw broccoli: Toss broccoli in red wine vinegar, salt, and pepper. Set aside for 10 minutes—this lightly pickles the broccoli, almost "ceviche" style.
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Garlic, spice, and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds, and red pepper flakes (if using). Cook, stirring, until garlic turns light golden. Stir in sesame oil.
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Toss broccoli: Pour the oil mix over the broccoli immediately. Toss very well using a rubber spatula to scrape up all the oil from the sides of the bowl.
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Marinate: Leave the salad on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hours (it gets better with time).
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Serve: Offer the salad at room temperature for the best flavor—avoid serving it cold.
How to Serve New York Times Famous Broccoli Salad
This salad is best served at room temperature. You can serve it as a side dish alongside grilled meats or as part of a vegetarian spread. It can also work beautifully as a light lunch.
How to Store New York Times Famous Broccoli Salad
To store the salad, place it in an airtight container in the refrigerator. It can last for several days, and as mentioned, the flavors develop further over time. Just be sure to give it a gentle toss before serving again.
Tips to Make New York Times Famous Broccoli Salad
- Ensure the broccoli is fresh and crisp for the best texture.
- Feel free to adjust the seasoning based on your taste preferences.
- If you prefer a milder flavor, reduce the amount of garlic and cumin used.
Variation
You can add other ingredients like raisins, nuts (such as almonds or walnuts), or even shredded carrots for extra crunch and flavor.
FAQs
1. Can I use frozen broccoli for this salad?
Yes, you can use frozen broccoli, but fresh is preferred for the best taste and texture. If using frozen, let it thaw and drain well to avoid excess moisture.
2. How long can I keep the salad in the fridge?
You can store the salad in the fridge for up to 2 days. The flavors will deepen, making it taste even better!
3. Is there a way to make this salad gluten-free?
Yes! This salad is naturally gluten-free, but always check the labels of your vinegar and oils to ensure they haven’t been processed with gluten.
Enjoy this simple yet flavorful New York Times Famous Broccoli Salad that brings joy to your meals!
Famous Broccoli Salad with Cumin, Garlic, and Sesame
Ingredients
Main Ingredients
- 500 g broccoli florets, large florets halved or cut into thirds (about 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 using table salt: 1/2 tsp)
- 1/4 tsp black pepper
- 1/3 cup extra virgin olive oil
- 4 cloves garlic, finely minced (using knife, not a crusher)
- 2 tsp cumin seeds (whole, not powder)
- 2 tsp sesame oil (roasted)
- 1/4 tsp red pepper flakes/chili flakes (optional)
Instructions
Preparation
- Toss broccoli in red wine vinegar, salt, and pepper. Set aside for 10 minutes to lightly pickle the broccoli.
Cooking
- Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds, and red pepper flakes (if using). Cook, stirring, until garlic turns light golden.
- Stir in sesame oil.
Assembly
- Pour the oil mix over the broccoli immediately. Toss very well using a rubber spatula to scrape up all the oil from the sides of the bowl.
Marination
- Leave the salad on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hours.
Serving
- Offer the salad at room temperature for the best flavor—avoid serving it cold.
