“By Melissa Clark, published in the NYTimes, March 2012. This salad is like broccoli ceviche and can sit in the fridge several days, improving each day. Makes a great snack or hors d' oeuvre.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
  2. 2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

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