BROCCOLI SALAD WITH GARLIC AND SESAME
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- 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.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams
BROCCOLI SALAD WITH GARLIC AND SESAME
From Melissa Clark in the *New York Times,* who writes: "This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid 'cooks' the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again."
Provided by lecole54
Categories Low Protein
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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. 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.
BROCCOLI WITH GARLIC AND SOY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 33m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
- For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
- In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
GARLIC-SESAME PURPLE SPROUTING BROCCOLI
This was my first time cooking purple sprouting broccoli (it came in my CSA box) and it turned out delicious. You can eat the entire vegetable, I just trimmed the ends of the thicker stalks and some of the leaves that were a bit wilted. Great healthy spring vegetable!
Provided by barbara
Categories 100+ Everyday Cooking Recipes Seasonal Spring
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.
- Heat vegetable and sesame oils in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well seasoned with garlic oil, 2 to 3 minutes. Season with salt.
- Serve sprinkled with sesame seeds.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 9.4 g, Fat 15 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 38.8 mg, Sugar 2 g
SAUTéED BROCCOLI WITH TOASTED GARLIC, ORANGE AND SESAME
Broccoli was kicked around for years before anyone decided to have fun with it. For a while broccoli lay spent and lifeless, then went irritably crisp. This recipe advances at high speed with admirable results. I toasted garlic slivers in olive oil until sweet and nutty, added oyster sauce to round the edges, then a rustle of sesame seeds and a wisp of orange to pull the whole thing into focus.
Provided by Kay Rentschler
Categories dinner, quick, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
- Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
- Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 2 grams
GARLICKY SESAME-CURED BROCCOLI SALAD
From The New York Times, Feb. 20, 2008. Given to me by my friend Debbie, who loved it. She said it's best to eat the day you make it and it was less flavorful the next day, so keep that in mind. All you do is mix it all up and let it sit out for an hour before it's ready to eat. If you don't have cumin seeds, you can use cumin powder.
Provided by Oolala
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the vinegar and salt.
- Add broccoli and toss to combine.
- 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.
SESAME BROCCOLI SALAD
This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!
Provided by sal
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
- Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
- In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.
Nutrition Facts : Calories 78 calories, Carbohydrate 7.5 g, Fat 4.8 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 253.8 mg, Sugar 2.6 g
BEEF AND BROCCOLI SALAD WITH SESAME DRESSING
Serve up this Beef and Broccoli Salad with Sesame Dressing during lunch or dinner. This easy recipe is great for weeknights or weekends.
Provided by My Food and Family
Categories Home
Time 3h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Score steak on both sides with shallow cross-cuts. Grill 5 to 6 min. on each side or until medium doneness. Cool.
- Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in small skillet on medium-high heat. Add carrots, ginger and garlic; cook and stir 2 min. or until carrots are crisp-tender. Remove from heat.
- Drain pasta; place in large bowl. Cut steak across the grain into thin slices. Add to pasta along with the carrot mixture, broccoli and dressing; mix lightly.
- Refrigerate 3 hours.
Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 37 g
SESAME BROCCOLI SALAD
Provided by Alice Colin
Categories Side Steam Vegetarian Quick & Easy Low Cal High Fiber Broccoli Chill Sesame Bon Appétit Hollywood Florida Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Whisk soy sauce, vinegar, oil and honey in large bowl until blended. Season to taste with salt and pepper.
- Steam broccoli florets until crisp-tender, about 5 minutes. Cool.
- Stir sesame seeds in heavy large skillet over medium heat until golden, about 5 minutes. Transfer to small bowl; cool.
- Mix broccoli and half of sesame seeds into dressing. Let marinate at room temperature at least 30 minutes or up to 2 hours, tossing occasionally. Transfer broccoli to platter. Pour dressing over. Sprinkle with remaining sesame seeds.
SESAME-GARLIC BROCCOLI
Sesame-garlic broccoli - a perfect side dish that's ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch skillet, heat 1 inch water to boiling. Add broccoli and boil uncovered 3 to 5 minutes or until just tender. Drain broccoli in colander and immediately rinse under cold water to stop cooking. Set broccoli aside.
- In small bowl, mix broth, rice wine, cornstarch and brown sugar until smooth.
- Sprinkle sesame seed evenly over bottom of same skillet. Heat over medium-low heat 5 to 7 minutes, stirring frequently, until browning begins. Then stir constantly until seeds are golden brown. Immediately remove seeds from skillet; set aside.
- In same skillet, heat vegetable oil and sesame oil over medium heat until oils shimmer. Add broccoli and cook about 1 minute, stirring frequently. Clear center of skillet and add garlic and gingerroot. Stir into broccoli and cook 1 minute longer; do not let garlic burn.
- Stir cornstarch mixture again to dissolve any lumps and add to skillet. Heat mixture to boiling, stirring constantly. Cook and stir 1 minute longer. Remove from heat and sprinkle with sesame seed.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 1 g, TransFat 0 g
AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD
Share this veggie avocado, broccoli and sesame rice salad with a friend or partner for an easy supper. Full of flavour, you'll also get 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
- Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.
Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 21 grams sugar, Fiber 23 grams fiber, Protein 22 grams protein, Sodium 2.5 milligram of sodium
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NY TIMES FAMOUS BROCCOLI SALAD – WITH SESAME, CUMIN
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5/5 (16)Category Side Dish, VegetableCuisine WesternCalories 185 per serving
- "Cook" raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes - it will lightly pickle, almost "ceviche" the broccoli.
- Garlic, spice and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds and red pepper flakes. Cook, stirring, until garlic is light golden. Stir in sesame oil.
- Toss broccoli: Immediately pour oil mix over broccoli. Toss very well using a rubber spatula to scrape up all the oil from the side of the bowl.
- Marinate: Leave on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hrs (it gets better with time).
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