Broccoli Salad
Photo by Mali Azima

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4-6 Servings

  • 4 cups broccoli florets
  • 3 tablespoons olive oil
  • 1 garlic clove, thinly sliced
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • Pinch of sugar
  • Garlic chips, for garnish (optional)
  1. Blanch broccoli in a pot of boiling water for 1 minute, until bright green. Drain and immediately place in a bowl of ice water to stop cooking process.
  2. Heat oil and garlic in a pan. When garlic is golden brown, use a slotted spoon to transfer garlic to a paper towel.
  3. Whisk remaining ingredients with warm oil, and then toss in the blanched broccoli.
  4. Top with garlic chips, if desired.
  • from Chef Chris Shepherd of Underbelly, Houston, Texas

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