Garlicky sesame-cured broccoli salad from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 66) by Melissa Clark

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Notes about this recipe

  • violi on January 01, 2019

    I loved everything about this except the huge amount of oil. I bet I cut down to 1/4 cup. I think I also doubled the vinegar. I probably had enough dressing for a 3rd head of broccoli. I will use this idea again and probably on other veggies, I won’t follow a recipe. The stems were the best part.

  • clcorbi on April 26, 2018

    I remember making this before and really loving it, but this most recent time I made it something didn't gel for me. I think it's all the cumin. I'd completely omit it next time and let the Asian-y flavors of the sesame oil and red pepper flakes shine. Also, I think this salad improves after a day or so, especially if you slice the broccoli thinly.

  • meggan on April 02, 2017

    We really didn't like this even after the flavors melded for a day or two. Just tastes like oily raw broccoli.

  • Rinshin on November 09, 2016

    Thank you all for the reviews esp Urmani for wanting me to make this pronto. I used 1 head of broccoli and sliced more thinly than shown on the picture including stems. The bottom part of the stems were sliced diagonally. As advised, I used more vinegar - approx. 2 1/2 tsp persimmon vinegar with salt. Massaged broccoli well until color turned vibrant green and texture a little softer. Added only about 2 T olive oil heated with garlic, cumin seeds and chili pepper and drizzled on broccoli. Topped with smaller amount of sesame seed oil. Massaged that well again. Reminded me of some Korean and Japanese style vegetables without cumin seeds. Served with a splash of fresh lemon juice before serving. Loved it!

  • urmami on November 07, 2016

    So I love this recipe a lot and it's definitely a staple in my broccoli repertoire. BUT it only got that way with some serious tweaking: 1) More vinegar in the cure mix. I double the amount in the recipe for 2 heads of broccoli, and add a half teaspoon-ish for one head depending on the size. You really do have to stir it well, too. Use a bigger bowl than you think you need. The broccoli needs to go from matte to glossy during the salt and vinegar mix step. 2) WAY less oil. No more than 1/3 cup if you are using 2 heads of broccoli, and even that is a lot. 1/4 c for one small-medium head of broccoli is perfect. 3) This needs to sit for a while. Overnight, ideally. 4) Chop the broccoli smaller than pictured. If you hate crunchy broccoli, this might not be your favorite. 5) Cook the garlic until a few of the pieces are just starting to turn from golden to brown. At that stage it gets a bit chewy and the textural contrast is magnifique.

  • imaluckyducky on March 17, 2015

    Good way to use broccoli stems.

  • mcvl on December 26, 2014

    Didn't have time to let it sit, so I cooked the broccoli just a little -- steam-fried it with the garlic and spices. We liked it a */lot/*, will make it again.

  • zorra on August 05, 2014

    Not my favorite. Needed more than 1.5 teaspoons vinegar for 2 heads of broccoli. I'd prefer blanching the broccoli for 30 seconds.

  • Mungo on May 02, 2014

    I love this dish and have made it many times. It is better once it has had some time to sit. I usually cut back on the olive oil, though not the sesame. I often reuse the dressing a couple of times and just add new broccoli.

  • Cathsav on February 12, 2014

    Halve the oil. Sometimes a squeeze of lemon juice before serving is delicious.

  • sfcarole on March 28, 2013

    This was even better the next day. I made it mid-day, halving the recipe and only using only the florets as directed (about 8 oz.). That evening we couldn't stop eating it and loved the combination of the crunchy cumin seeds, garlic and sesame oil. Next time I have friends over I'll try to remember to make it a day ahead.

  • spharo00 on March 12, 2013

    I halved this recipe and used powdered cumin and a cajun spice mix in place of the cumin seeds and red pepper flakes. It may have been my changes with the spices, but I did not like this dish at all. It seemed okay at first, but the more I ate it the more I realized that I wasn't enjoying it. I did like that the broccoli still had some crunch to it, but the flavor was unappealing to me.

  • wester on November 05, 2012

    I'm not sure about the sesame here - why does sesame always taste of peanut butter when combined with anything cabbagey? However, the other ingredients worked fine together, and I couldn't stop eating the salad. Might tweak it a bit next time - blanch the broccoli, use toasted almonds instead of the sesame.

  • amraub on November 04, 2012

    Comes together quickly, but requires a bit of planning ahead for the flavours to meld. I liked this salad quite a bit. The sesame oil is quite pronounced in the final dish.

  • jayg312 on November 09, 2011

    Even giving raw broccoli the treatment here didn't make it great. A decent dish, but not great enough to make again.

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Reviews about this recipe

  • Lottie and Doof

    ...chopped broccoli is allowed to sit in a dressing of sorts... come together to create a really exceptional side dish. Something that even those of you dubious about broccoli will love

    Full review
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