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Feb 23, 2008 03:59 PM

NYT Garlicky Sesame-Cured Broccoli Salad?

Has anyone tried the recipe for Garlicky Sesame-Cured Broccoli Salad that was in the NYT this Wednesday?



I'm intrigued (It's got garlic, cumin seeds, sesame oil and, oh yeah, broccoli, all things that yummy) but a little uncertain about the raw broccoli aspect...

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  1. the salt softens the broccoli so it doesn't taste 'raw'...notice how the recipe says to let it sit for an hour to 48 hours...this should be sufficient time for the vinegar and salt to do their thing...

    1. Sounds good. Our local big chain supermarket has a broccoli salad that has sunflower seeds, raisins, bacon bits and onion in a very light mayo. The chop sounds smaller than that recipe though. I have replicated this at home and enjoyed it more when I just barely nuked the broccoli before assembly.

      1 Reply
      1. re: torty

        that salad at your supermarket sounds pretty similar to the "broccoli crunch" dish WFM offers at the prepared foods counter...except that it's literally swimming in mayo, and they use cashews instead of sunflower seeds. every time i see it in the case, i wonder who actually buys it. the flavor combination is interesting & has great potential, but there's so much mayonnaise - as is the case with all their salads - that i could gag just looking at it.

      2. I usually hate broccoli, never eat it raw, almost never buy it at all. However, I happened to have some in the fridge because my son decided he wanted some and then changed his mind. So when I saw the recipe in the NYT and had all the ingredients I thought -- why not? It is really, really good. Try it.

        1. Mine is about 50 minutes into the 1 hour marinade at room temp. I have been sneaking picks and it is amazing. I follow a lower fat diet so I only used 1 T of OO and sub'ed chicken broth for the rest of the olive so the liquid proportions would stay the same. I'm sure the full fat version is even better.

          2 Replies
          1. re: Super Salad

            I've been trying to figure out why it's so good. It doesn't seem oily at all, though it is a lot of oil. The vinegar gives it tang, the garlic actually seems sweet, there's a bit of heat from the red pepper flakes, and the mellow, nutty taste of the seasame oil. Unfortunately, I was using up old broccoli -- I'll have to try it again with fresh.

            1. re: Glencora

              Thanks to all for the replies! I ended up making it late last night and it is indeed tasty and not as oily as I thought it would be. (But I think I still prefer cooked broccoli...)

          2. Do you think I could add very thinly sliced carrots to this, for some colour and sweetness?

            8 Replies
            1. re: julesrules

              I would be careful, the vegi police might try to arrest you.

              1. re: normalheightsfoodie

                That's just what I was afraid of...
                I am also wondering about the brocoli stalks, since the recipe mentions "florets" only. Yes normally I would just go ahead and try, but I want to bring it to a party so I need lots of back-patting here.

                1. re: julesrules

                  I don't know. The raw carrots would look pretty but wouldn't absorb the dressing the way the broccoli does. The garlic already gives the salad some sweetness.

                  Using florets makes the salad more uniform-looking, so I'd probably stick with that for a party.

                  Now I'm thinking small diced red pepper might be nice... In any case, please tell us what you do.

                  1. re: julesrules

                    I can't get to the recipe (NY Times hates my browser and won't let me sign up), but in a lot Asian inspired broccoli uses, you can peel the stem (or not, depending on the toughness of the stalk), slice it, and add to the salad. I gather from the comments that this is for raw broccoli, you may try just lightly steaming the broccoli stems.
                    For carrot addition, I would probably shred or julienne the carrot for the color aspect instead of slicing.
                    Cauliflower is also an interesting color addition - Separate the cauliflower and steam until tender crisp (3 to 5 minutes).

                    1. re: julesrules

                      We made this yesterday, and we used peeled chopped stalks as well as florets, and I added a tb each of sesame seeds and flax seeds for crunch. My only comment really is that my double batch had at least 1/2 cup of oil in the bottom of the bowl, so I will cut the oil by at least a third next time.

                      1. re: ldkelley

                        Thanks, I was thinking a floret-only salad was not for me because steamed florets are the only veg my toddler will eat and my DH will cook without prompting. So it's usually the stalks I am trying to use up. But sounds like it worked for you.

                        1. re: julesrules

                          It did, and very well. The stalks seemed to soak up all the vinegar, so I had to add more at the end, but otherwise, it didn't seem to impact the recipe at all.

                          1. re: ldkelley

                            Made this tonight, and it was very good. Added some sesame seeds. Let it rest about 4 hours at room temp. No one died.

                            I'll make this one again, and would make for company. It's not quite like any dish I've had before, so it is a good conversation starter.