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Garlicy Sesame-Cured Broccoli Salad

Recipe #302906 | 1¼ hours | 10 min prep | SERVES 6 -8 (Change Servings)

RECIPE BY: Oolala

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.

Posted on: May 9, 2008

Ingredients

  • 1 1/2 teaspoons red wine vinegar
  • teaspoon kosher salt, more to taste
  • heads broccoli, 1 pound each, cut into bite-size florets
  • 3/4 cup extra virgin olive oil
  • 4 garlic clove, minced
  • teaspoons cumin seed
  • teaspoons sesame oil, roasted Asian style
  • pinch crushed red pepper flakes, to taste
  • Directions

    1. 1
      In a large bowl, stir together the vinegar and salt.
    2. 2
      Add broccoli and toss to combine.
    3. 3
      In a large skillet, heat olive oil until hot, but not smoking.
    4. 4
      Add garlic and cumin and cook until fragrant, about 1 minute.
    5. 5
      Stir in sesame oil and pepper flakes.
    6. 6
      Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature.

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    Nutrition Facts

    Serving Size 1 (234g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    red wine vinegar

    Calories 326
    Calories from Fat 264 (81%)
    Amount Per Serving %DV
    Total Fat 29.4g 45%
    Saturated Fat 4.0g 20%
    Monounsaturated Fat 20.4g
    Polyunsaturated Fat 3.6g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 359mg 14%
    Potassium 661mg 18%
    Total Carbohydrate 14.4g 4%
    Dietary Fiber 5.4g 21%
    Sugars 3.5g
    Protein 6.0g 11%
    Vitamin A 1273mcg 25%
    Vitamin B6 0.4mg 19%
    Vitamin B12 0.0mcg 0%
    Vitamin C 181mg 302%
    Vitamin E 6mcg 22%
    Calcium 105mg 10%
    Iron 2mg 11%

    detailed view...

    how is this calculated?

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