Cumin-Garlic Broccoli Salad with Sesame (NYT Inspired)

Name: Cumin-Garlic Broccoli Salad with Sesame (NYT Inspired)
Prep time: 10 min
Cook time: 1 min
Total time: 71 min
Yield: 4
Ingredients: 500 g broccoli florets, large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total); 1 tbsp red wine vinegar, or white wine vinegar, sherry vinegar, cider vinegar; ¾ tsp salt, cooking/kosher, if table salt: 1/2 tsp; ¼ tsp black pepper; ⅓ cup extra virgin olive oil; 4 cloves garlic, finely minced using knife (not crusher); 2 tsp cumin seeds, whole, not powder; 2 tsp sesame oil, roasted; ¼ tsp red pepper flakes / chili flakes, optional

A raw broccoli salad marinated in red wine vinegar and a warm cumin-garlic-sesame oil, surprisingly tender and full of flavor.

Prep10 min
Cook1 min
Total1h 11m
DifficultyEasy
Servings4

This broccoli salad comes from Melissa Clark of the New York Times, and it’s become a staple in my kitchen. The red wine vinegar lightly pickles the raw broccoli, softening it without cooking, while the cumin, garlic and sesame oil create an intensely aromatic dressing.

The result is a crunchy, tangy, and savory side dish that only gets better after a few hours in the fridge. Serve it at room temperature for the best flavor – it’s perfect alongside grilled meats or as a bright addition to any meal.

Ingredients

Servings 4

1 ⅛ lb broccoli florets, large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total)
1 tbsp red wine vinegar, or white wine vinegar, sherry vinegar, cider vinegar
¾ tsp salt, cooking/kosher, if table salt: 1/2 tsp
¼ tsp black pepper
⅓ cup extra virgin olive oil
4 cloves garlic, finely minced using knife (not crusher)
2 tsp cumin seeds, whole, not powder
2 tsp sesame oil, roasted
¼ tsp red pepper flakes / chili flakes, optional

Converted amounts are rounded.

Method

Place the broccoli florets in a large bowl. Add the red wine vinegar, salt, and black pepper, and toss well. Let it sit for 10 minutes – the vinegar will lightly pickle the broccoli, making it slightly tender.
While the broccoli sits, heat the olive oil in a small skillet over medium heat. Add the minced garlic, cumin seeds, and red pepper flakes (if using). Cook, stirring constantly, until the garlic is light golden – about 1 minute.
Remove the skillet from the heat and stir in the roasted sesame oil.
Immediately pour the hot oil mixture over the broccoli. Toss very well with a rubber spatula, scraping the sides of the bowl to get all the oil.
Let the salad marinate at room temperature for at least 1 hour, or refrigerate for up to 48 hours (the flavor improves over time).
Serve at room temperature (not cold) for the best flavor.

💡 Tips

For a milder flavor, omit the red pepper flakes.
If you prefer a softer texture, lightly steam the broccoli for 1-2 minutes before marinating.
This salad keeps well in the fridge for up to 2 days – bring to room temperature before serving.

#American #Dairy-free #Gluten-free #Vegetarian #Make ahead #Summer

Inspired by a recipe from RecipeTin Eats

Cumin-Garlic Broccoli Salad with Sesame (NYT Inspired)

Ingredients

Method

💡 Tips

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