Sesame Broccoli

Ingredients

Kosher salt (such as Diamond Crystal)

Ice, as needed

⅓cup toasted white sesame seeds

2 tablespoons neutral oil, such as safflower or canola

1 tablespoon white miso

1 tablespoon low-sodium soy sauce

1 tablespoon unseasoned rice vinegar

1½ pounds broccoli florets (1½- to 2-inch pieces, about 10 cups)

Black pepper

Instructions

Bring a large pot of salted water to a boil and prepare an ice bath.

While the water comes to a boil, in a small nonstick skillet over low heat, refresh the toasted sesame seeds, stirring frequently, until oils are released and seeds are warmed through, about 3 minutes. Transfer to a mortar and pestle and grind until half the seeds are coarsely crushed. Alternatively, pulse once or twice in a food processor until half of the seeds are crushed.

Transfer sesame seeds to a large bowl and add the oil, miso, soy sauce and vinegar; mix or whisk well.

Once the water is boiling, blanch the broccoli by cooking it until bright green, about 1 minute, then drain and transfer to the ice water to cool. Drain well and pat dry.

Add the cooked broccoli to the dressing, season with salt and pepper and toss to evenly coat. Serve at room temperature or refrigerate and serve chilled.

Description

This method with the ice bath gives beautiful green broccoli and retains the flavor of the vegetable.

Servings

8-10

Notes

This was a substitution for a failed carrot recipe. I am so glad! This is so good. I served it warm because it went in the oven with the other containers of food that needed to be reheated. I think there is no temperature at which this isn't good.

Source

Kay Chun for the New Yorkk Times