I'm a huge fan of broccoli! I can' say I prefer it than cauliflower, as I think both are different, both equally good and both equally versatile. In the past I used to do more, experiment more with the cauliflower, leaving the broccoli left aside. This dish, which originally (recipe from "Veg everyday" cookbook by Rover Cottage) is "just" a broccoli salad with an Asian dressing, after addition of pasta became very filling lunch. There's a night kick to it (coming from ginger) bu nothing overpowering. Pasta (especially rotini shape) "catches" the dressing brilliantly! Hope you'll try it! I already ate it few times within last 2 weeks.
How to make it...
Ingredients:
- 1 large broccoli (about 500 g), cut into small florets
- 1/2 a garlic clove
- 1 teaspoon freshly grated ginger
- a pinch of sugar
- 1 tablespoon rice vinegar or cider vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- 2-3 green shallots, finely sliced
Steam or boil the broccoli florets until tender but still crunchy (4-5 minutes).
Meanwhile, crush the garlic and ginger with the sugar and some salt and pepper, to make a paste.
Combine the paste with the vinegar, soy sauce and sesame oil.
When the broccoli is cooked, drain and leave for a few minutes to allow the moisture to steam off. While still hot, toss with the dressing and place in a serving dish. Allow to cool.
Lightly toast the sesame seeds in a dry frying pan until fragrant (this happens very quickly).
When the broccoli is cool, scatter with the spring onions and sesame seeds to serve.
I mixed the salad with cooked pasta - which created a great lunch!
Smacznego!
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