Funny, I was just thinking how I really want broccoli for dinner tonight. It looks really good – i’m thinking I’l add a little rice and umebushi plums as I lie my salads to morph into light meals :) Yum!
Hi Alanna, Yes! I do mean 3/4 cup of oil. Olive oil is good for you AND this is a lot of broccoli–about 8 servings. And sure, some of it stays in the bowl. Feel free to reduce to whatever you are comfortable with.
I am always open to new ways to eat broccoli, and this sounds really superb. Be prepared for increased traffic to your site due to this recipe, ever since I posted a broccoli salad it is the #1 search term that brings people to my site. Who knew broccoli would make me more popular?
I made a version of this back when it first appeared in the NYT, and I can vouch for its tastiness (I recall liking it even better on the second day). Melissa Clark is one of my favorites too. I always look forward to her column. I have yet to get my hands on her new book. Thanks for reminding me of this great salad.
We had the absolute pleasure this week of having Melissa at Omnivore Books here in San Francisco, and I’ve also been loving this new cookbook! So far, I’ve played with the red lentil soup and the sweet potato and chipotle glazed chicken is in the oven. The fact that she is as wonderful in person as her columns hint at, makes the food taste even better.
this sounds a lot like a salad that a place in berkeley called the juicebar collective serves, except they’ve got carrots in their version…so i HIGHLY recommend adding carrots to this. really delicious.
Thanks for all of the good comments, everyone! I am glad to hear that this recipe already has some fans out there. I’m looking forward to trying the technique with other vegetables, etc..
Happy cooking everyone!
I just recently acquired a new found appreciation for broccoli (see my website for my “gateway” recipe. I can’t wait to try this though. I think that most of us remember having broccoli boiled till flaccid and gray, hence so much fear :) I like it with crunch and heft. This recipe seems to have that and more.
Hi Leah, Cold-pressed sesame oil has a different flavor than roasted/toasted sesame oil. You want the toasted oil. It is a darked brown color and available in the Asian aisle of grocery stores, usually in a smallish bottle.