Name: New York Times Famous Broccoli Salad – with Cumin, Garlic and Sesame
Ingredients: 500g/1lb broccoli florets, large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total); 1 tbsp red wine vinegar (or white wine vinegar, sherry vinegar, cider vinegar); 3/4 tsp salt, cooking/kosher (if table salt: 1/2 tsp); 1/4 tsp black pepper; 1/3 cup extra virgin olive oil; 4 garlic cloves, finely minced using knife (not crusher); 2 tsp cumin seeds (whole, not powder); 2 tsp sesame oil, roasted (Note 1); 1/4 tsp red pepper flakes / chilli fakes (optional)

Ingredients

500g/1lb broccoli florets, large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total)
1 tbsp red wine vinegar (or white wine vinegar, sherry vinegar, cider vinegar)
3/4 tsp salt, cooking/kosher (if table salt: 1/2 tsp)
1/4 tsp black pepper
1/3 cup extra virgin olive oil
4 garlic cloves, finely minced using knife (not crusher)
2 tsp cumin seeds (whole, not powder)
2 tsp sesame oil, roasted (Note 1)
1/4 tsp red pepper flakes / chilli fakes (optional)

Steps

"Cook" raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes – it will lightly pickle, almost "ceviche" the broccoli.
Garlic, spice and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds and red pepper flakes. Cook, stirring, until garlic is light golden. Stir in sesame oil.
Toss broccoli: Immediately pour oil mix over broccoli. Toss very well using a rubber spatula to scrape up all the oil from the side of the bowl.
Marinate: Leave on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hrs (it gets better with time).
Serve at room temp, not cold, for best flavour!