Time: 10 minutes plus marinating
Servings: 6-8
In this simple side dish, olive oil, vinegar and spices mingle to “cook” raw broccoli. The results are simply magical.
Not a fan of raw broccoli? This quick salad will easily change your mind. One of Team Brightland’s favorite sides, this dish mixes uncooked broccoli with an acidic dressing that “cooks” the florets (like ceviche does with fish). After an hour of marinating, the broccoli softens as if blanched, turns bright emerald, and soaks up all the succulent flavor of the garlicky dressing.
Ingredients
- 2 heads broccoli, 1 pound each, cut into bite-size florets
- 1 garlic clove, minced
- 2 teaspoons cumin seeds
- Large pinch crushed red pepper flakes
- 1 teaspoon kosher salt, more to taste
- 1/2 cup Brightland ROSETTE olive oil
- 1 ½ teaspoons Brightland PARASOL Champagne Vinegar
- 2 teaspoons roasted sesame oil
Instructions
- 1 In a large bowl, stir together the PARASOL Champagne vinegar and salt. Add broccoli and toss to combine.
- 2 In a large skillet, heat Brightland's ROSETTE garlic olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes.
- 3 Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Photos by RecipeTin Eats.
