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Ingredients
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon kosher salt, more to taste
- 2 heads broccoli, 1 pound each, cut into bite-size florets
- 3/4 cup extra virgin olive oil
- 4 fat garlic cloves, minced
- 2 teaspoons cumin seeds
- 2 teaspoons roasted (Asian) sesame oil
- Large pinch crushed red pepper flakes.
Directions
- 1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- 2. In a large skillet, heat 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. 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.
- Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 257 | 87% |
| Total Fat 29.11g | 36% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 430mg | 18% |
| Potassium 404mg | 12% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.12g | 1% |
| Protein 3.61g | 6% |
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