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Cookin’ with Java Journal and Judy Schulman |
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All recipes are perfected in our test kitchens (not really).
“Summertime, and the livin’ is easy…” and this simple, summer side dish fits the bill perfectly. Stirring up this spicy treat is a breeze. It’s particularly great for picnics, since refrigeration is not necessary.
Seseme-Garlic Broccoli Salad
1-1/2 tsp. red wine vinegar
1 tsp. kosher salt, or to taste
2 (1 lb.) heads of broccoli, cut into
bite-size bits
3/4 cup extra-virgin olive oil
4 cloves garlic
2 tsp. cumin seed
1/2 tsp. crushed red pepper, or to taste
In a large bowl, stir together salt, vinegar, broccoli bits. In a skillet, heat olive oil, add garlic and cumin until fragrant — about one minute. Stir in pepper flakes and sesame seeds. Pour over broccoli mixture, toss well. Allow to sit for about two hours at room temperature before serving.
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