NY Times Famous Broccoli Salad with Sesame, Cumin & GarlicNagi
Enjoy a tangy and savory broccoli salad infused with sesame and cumin, perfect for any meal.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 500 g Broccoli florets split into big pieces
- 1 tablespoon Red wine vinegar for bright zing
- ¾ teaspoon Kosher salt
- ¼ teaspoon Black pepper for subtle sharpness
- ⅓ cup Extra virgin olive oil smooth and rich
- 4 cloves Garlic finely minced
- 2 teaspoon Cumin seeds whole, roasted
- 2 teaspoon Sesame oil roasted
Instructions
Instructions
- Pour water into your pressure cooker and bring it to a boil, then salt it well.
- Toss your florets in and cook for just 2 to 3 minutes until tender.
- Let the steam escape as the float valve slowly drops down.
- Drain the broccoli and dunk it in a big bowl of ice water to stop the cooking.
- While chilling, whip up the dressing. Mix vinegar, olive oil, salt, pepper, garlic, cumin seeds, and sesame oil.
- Drain broccoli from the ice bath, toss it in the dressing and let it marinate for at least 30 minutes.
Notes
Let the salad marinate for 30 minutes for best flavor. Can be stored in the fridge for up to 3 days.