Salad Brokoli Terkenal New York Times - dengan Jintan, Bawang Putih, dan Wijen
Recipe video above. This is a wildly popular raw Broccoli Salad by Melissa Clark of the New York Times. The red wine vinegar lightly "cooks" the broccoli so it's not as hard as plain raw broccoli, then it's marinated in an intensely flavoured cumin, garlic and sesame infused oliv
Foto: RecipeTin EatsBahan-bahan
- 500 g /1lb broccoli florets (, large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total))
- 1 tbsp red wine vinegar ((or white wine vinegar, sherry vinegar, cider vinegar))
- 3/4 tsp salt, cooking/kosher ( (if table salt: 1/2 tsp))
- 1/4 tsp black pepper
- 1/3 cup extra virgin olive oil
- 4 g arlic cloves (, finely minced using knife (not crusher))
- 2 tsp cumin seeds ((whole, not powder))
- 2 tsp sesame oil (, roasted (Note 1))
- 1/4 tsp red pepper flakes / chilli fakes ((optional))
Langkah-langkah
"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).
Serve at room temp, not cold, for best flavour!
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