Sesame Garlic Broccoli Salad

Yonina Rosenberg

Recipe By Yonina Rosenberg

Cook & Prep: 1 h 10 m
Serving: 6
Contains:

Ingredients (8)

Salad

2 heads broccoli, cut into florets

Marinade

1 tablespoon Kedem Red Wine Vinegar

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Kedem Red Wine Vinegar
1 and 1/2 teaspoons Haddar Kosher Salt

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Haddar Kosher Salt
1/3 cup Bartenura Extra Virgin Olive Oil

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Bartenura Olive Oil
4 very large cloves garlic, minced
2 teaspoons cumin
2 teaspoons toasted sesame oil
large pinch crushed red pepper flakes

Start Cooking

Prepare the Salad

Stir vinegar and salt together. Pour over broccoli in a one-gallon resealable bag, like Ziploc.
In a large skillet, heat olive oil until hot. Add garlic and cumin and cook for 30-40 seconds, stirring with a wooden spoon. Remove from stove and stir in sesame oil and pepper flakes. Allow to cool before pouring into the bag with the broccoli.
Mix well and refrigerate for at least one hour.
Bring to room temperature before serving.

Note:

This salad will last in the refrigerator for two to three days.

Credits

Photography by Hudi Greenberger
Food Styling by Janine Kalesis

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