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Broccoli Salad with Spicy Vinaigrette

This salad is made from uncooked broccoli tossed with a garlic, sesame, chilli and cumin seed vinaigrette mixed with extra-virgin olive oil and red wine vinegar. The acid cooks the florets a little as ceviche does with fish. After an hour, the broccoli softens as if blanched, turning bright emerald green and soaking up the intense flavours of the dressing.

Broccoli Salad with Spicy Vinaigrette
Ingredients
  • ½ tablespoon red wine vinegar
  • 1 teaspoon kosher salt, more to taste
  • 900 g broccoli, cut into bite-size florets
  • ¼ - ⅓ cup extra virgin olive oil
  • 4 large cloves garlic, minced
  • 2 teaspoons cumin seeds
  • ½ tablespoon roasted sesame oil
  • 2 teaspoons crushed red pepper flakes.
Instructions
  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.
  3. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well.
  4. Let sit for at least 1 hour at room temperature, and up to 48 hours (chill it if you want to keep it for more than 2 hours).
  5. Adjust seasonings (it may need more salt) and serve.

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