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Sesame Broccoli Salad

Course Salad, Side Dish
Prep Time 40 minutes
Cook Time 4 minutes
Servings 4
Cost $7

Equipment

  • bowl
  • Cutting Board
  • paring knife
  • small bowl for dressing
  • table spoon
  • teasespoon
  • large stock pot for blancihng
  • salad spinner
  • bowl for cold water immersion

Ingredients

  • 2 lbs broccoli fresh organic
  • 1 tbsp salt for salt water blanch
  • 4-6 quart water for salt water blanch and cold water immersion

Dressing

  • 2 tbsp avacado oil
  • 2½ tsp sesame oil organic cooking grade
  • 1½ tsp coconut aminos
  • 1-2 cloves garlic minced
  • 1-2 tbsp rice wine vinegar
  • 2 tsp sesame seeds toasted organic
  • 0- 2 pinches salt add to taste
  • 8-10 turns black pepper freshly ground

Instructions

Make Dressing Ahead

  • Mix dressing ingredients and stir well to combine. Set aside.

Prepare Broccoli

  • Cut broccoli into even sized florets. Trim and slice stems into 1/4 inch match sticks. Do not use the stalk ends in the salad as they are too tough. Save these fibrous end pieces to make vegetable stock.
  • Rinse chopped broccoli
  • Fill pot to 2/3 full and add a healthy pinch of salt. Bring to a rolling boil. Add broccoli and blanch for 2-3 minutes. Remove Broccoli and add to ice water. Broccoli is lightly crunchy and bright green.
  • Drain Broccoli from cold water add to spinner and spin dry.

Assemble Salad

  • Check broccoli is dry. Drain any liquid from bowl. Mix dressing. Pour dressing over broccoli and mix well.
  • Cover and refridgerate until meal time up to 24 hours. Allow to come back towards room temperature before eating.

Notes

  • Cut the broccoli into even sized florets and the stems into 1 - 2 inch match sticks, so they are easy to blanch evenly.
  • Be sure the broccoli is dry extra water will dilute the dressing.
  • Allow time for the dressing to soak into the broccoli.