Spicy Garlicky Broccoli Salad

Recipe Courtesy of Hilla, a CSA friend at our Forest Hills CSA, and blogger at

This recipe calls for just a pinch of red pepper flakes.  Use more if you like very spicy food.

2 teaspoons red wine vinegar 
1/2 teaspoon kosher or sea salt, or to taste 
2 pounds broccoli (1-2 bunches) 
1/2 cup extra-virgin olive oil 
4 large cloves garlic, minced 
2 1/2 teaspoons cumin seeds 
Large pinch red pepper flakes, or to taste 
2 teaspoons toasted sesame oil

  1. Mix together the red wine vinegar and the salt in the bottom of a large bowl.
  2. Separate the crowns of the broccoli from the stems.  Cut the crowns into bite-sized florets.  Using a peeler, peel away the tough outer layer of the broccoli stems.  Quarter the stems lengthwise, and cut into bite-sized pieces.  Add the broccoli to the red wine vinegar, and stir to combine.
  3. Place the olive oil, garlic, cumin seeds, and red pepper flakes into a large pan.  Over medium heat, warm the oil and stir the garlic and cumin seeds until they sizzle.  (Be careful to avoid burning the garlic, as it can happen quickly.)  Remove the pan from heat, stir in the sesame oil, and immediately pour the oil over the broccoli.  Stir to combine.  Allow the broccoli to marinate for an hour, and adjust salt if necessary.  Serve immediately, or cover and store in the refrigerator for up to 2 days.

Adapted from the New York Times, February 29, 2008.


2 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli, stalks discarded, crowns cut into florets
1/2 cup water
1/2 cup grated Parmesan cheese (about 11/2 ounces) 

Heat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about 5 minutes. Add cheese and toss to coat. Season with salt and pepper.