OK, *maybe* I am just being a bit dramatic but a broccoli recipe I tried this weekend has changed my thoughts on raw vegetables. I was thumbing through Melissa Clark's "In the Kitchen with a Good Appetite" and came across her recipe for a marinated raw broccoli salad, in which the acid essentially "cooks" the broccoli, much like ceviche, softening it and turning it a brilliant green color.
You toss raw broccoli florets with some salt and red wine vinegar. Then warm up some olive oil in a pan, toss in minced garlic, cumin seeds, a pinch of red pepper flakes and cook only for a minute or so. Take off the heat, add a little sesame oil, then pour the whole lot over the broccoli. Stir it up and in an hour you have a delicious salad. Every day it sits in the fridge it gets a little sharper and tangier.
The flavor combinations are endless, I am already thinking of what spices will go in my next batch. I have always been a big broccoli fan, however I have a feeling I will be making this often for a quick side dish stored in the fridge, a snack, or a main meal if you throw in a little protein (cooked shrimp or chicken would be great).
This recipe first appeared in her NY Times column a few years ago, and was named "Garlicky Sesame-Cured Broccoli Salad":
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