|Cold-Tossed Broccoli with Sesame Seeds|
|Written by Jedd Kettler|
|Tuesday, 24 July 2012 10:22|
Broccoli was once one of our favorite vegetables, but for some reason it's faded into the background in recent years. We just haven't been making it, eating it or craving it. At a recent farmers market, though, I saw a gorgeous head of broccoli practically glowing with angelic light.
At first I didn't have any particular use in mind for it. A stir fry? Just steamed in all it's pristine glory? Then as I unloaded the food into the fridge my mind flashed to a dish that Launie and I used to make all the time a decade ago - a Chinese broccoli sesame salad. This salad is the exception to the rule of using sesame oil sparingly. The sesame oil-based sauce brings a sweet, tangy richness and the broccoli keeps it crunchy and light. It's great as a side dish or a light lunch. It's simple and quick to prepare, but there is some wait time to let the flavors fully develop.
We based ours on a recipe from one of the first cookbooks I ever bought, The Modern Art of Chinese Cooking by Barbara Tropp. It's a great book, covering everything from slicing and cooking techniques to simple stir fries and homemade dumplings and baozi. Tropp's recipe is actually for Cold-Tossed Asparagus with Sesame Seeds. Asparagus is another favorite vegetable of ours, but Launie and I have always used broccoli. One of these days we'll try it with asparagus, but for now we celebrate farm-fresh broccoli.
1 head of fresh broccoli
Cut broccoli down into small, bite-sized pieces, trying to keep the florets from breaking apart. Trim the woody exterior off of the broccoli stem and slice the useable portions into thin strips.
Top with the remaining sesame seeds and enjoy.