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A raw broccoli dish has changed my life. Broccoli ceviche, if you will.

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":

http://query.nytimes.com/gst/fullpage...

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  1. Wow, that sounds great! I am extremely fond of raw kale salad so this is right up my alley. I love that you can do them ahead and eat them for a couple of days.

    1. Thanks mels. I just bookmarked that recipe... it Does sound delicious.

      1. This is a terrific way to prepare broccoli. It's especially good for potlucks or buffets where it won't get soggy.

        1. I love broccoli salads, and this sounds fantastic! Thanks, mels. Will try it soon.

          1 Reply
          1. re: peppergal

            This sounds like a very nice recipe. Something different in a salad and brocolli! I can't wait to make it!

          2. I'm so glad you reported on this recipe. I saved it when I first read it, but never got around to trying it. Now you've convinced me it's worth it. Thanks for the report.