Set over high heat, cover and bring to a boil. Place in a medium saucepan and cover with cold water. This is not the recipe to try to convert you into a raw broccoli lover! Use this Creamy Raw Broccoli Salad with Bacon instead.Peel the potatoes and cut into 1/2-inch dice. Remember, raw broccoli haters, steam your broccoli first. Love to know what you think if you try it! – Nagi x So I want to share it, quietly, with you, my internet friends. But I am quietly addicted to it, and you might just become so too. I still don’t quite rave about it to friends because it’s not everyone’s thing. Then I just kept picking at it, eating more and more, and…….wait! I realised I literally could not stop eating it. Post-marinating for 1 hour, I had my second bite, and thought it was fine but I still didn’t understand the rave reviews. With the first bite freshly made, without letting it sit and soak in the marinade, I wasn’t convinced at all. I first made this recipe out of sheer curiosity, wondering why people rated it so highly. I didn’t even realise how much I liked it … Please don’t boil, it will make the florets watery and dilute the flavour! Olive oil infused with garlic and cumin flavour, ready to pour over the broccoli. It’s one of those rare salads that gets better with time!Ĭooked broccoli option – For those of you wary of or dead-set adverse to raw broccoli, just steam the florets lightly before proceeding with the recipe. This is when the flavour magic happens and the garlic/cumin/sesame flavours penetrates the broccoli. Marinate – Mix and leave for at least 1 hour or up to 2 days, to “marinate”. Toss – Pour over the broccoli and toss well. Infuse oil – Infuse the olive oil with garlic, cumin and sesame flavours, by frying until golden brown. But more importantly, we get vinegar tang into the broccoli before dousing with the garlicky olive oil It has the effect of slightly softening the surface, sort of like Ceviche. Light pickle – Toss the broccoli salad in the red wine vinegar and set aside for 10 minutes. ![]() The making part is straightforward but a bit unique, calling for a light “pickling” of the broccoli before marinating in a heavily flavoured garlic-cumin-sesame olive oil dressing: I increased it to cut through the richness of the oil and also to “cook” the broccoli a bit better. 1 1/2 teaspoons is such a small amount it did nothing from what I could tell. If you use table salt you would need to reduce to just under 1/2 tsp) andĭoubled red wine vinegar from 1 1/2 teaspoons to 1 tablespoon. Make sure you use kosher/cooking salt, not table salt which is much finer. You could reduce even further to 1/2 tsp. Less salt – Similarly, I reduced from 1 tsp to 3/4 tsp because it was a tad salty for my taste. We don’t need our broccoli swimming in oil! I’ve cut it down to 1/3 cup which is still on the generous side by my usual standards, but the right amount to bring the required richness and mouthfeel. (Far) less oil – I reduced the original 3/4 cup (185 ml) olive oil which to me – and many hundreds of commenters on the recipe – is an obscenely excessive amount of oil. Regular readers will be unsurprised to hear that I tweaked the ingredient quantities a bit… here’s what I changed from the source recipe (and why): Part of the appeal and is how few ingredients are called for to make such an interesting salad, though I do forewarn you that there is marinating time involved. Here’s what you need for this broccoli salad. Otherwise, lightly steam the broccoli instead – it’s worth making just for the dressing! What you need for the NY Times Broccoli Salad Try this one instead, where the creamy dressing really rounds out the crunchiness like a coleslaw. Not a fan of raw broccoli? This may not be the dish to quite convert you. It is so unexpectedly tasty, unique, and I keep making it over and over so I wanted to share the recipe with you! Red wine vinegar lightly “cooks” the raw broccoli, then it’s marinated in an intensely flavoured mix of cumin, garlic, sesame and olive oil. ![]() It’s a wildly popular raw Broccoli Salad by Melissa Clark of New York Times Cooking. Welcome to Day 2 of the RecipeTin Eats 30 Day Holiday Salad Marathon, a day where I’m bringing you something simple yet intriguing and little bit different! (And I’ve made it countless times since!) Famous NY Times Broccoli Salad with cumin, garlic and sesame But then I kept nibbling and couldn’t stop. Seeing all the amazing reviews, I tried it once, had a nibble, and wasn’t convinced. This is a famous Broccoli Salad from the New York Times.
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