Thursday, 7 March 2013

Broccoli Salad with Sesame Dressing

from Hugh Fearnley-Whittingstall’s book ‘River Cottage Veg Every Day’
Serves 4
1 large head of broccoli (about 500g)
½ garlic clove
1cm piece of root gingerA pinch of sugar
1 tablespoon rice vinegar or cider vinegar
2 teaspoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sesame seeds
2-3 spring onions, trimmed and finely sliced
Sea salt and freshly ground black pepper
Cut the broccoli into small florets and steam, or cook it in some lightly salted boiling water, until just tender but still a bit crunchy — about 4-5 minutes.
Meanwhile, crush the garlic and ginger with the sugar and some salt and pepper to a paste, using a pestle and mortar. Combine with the vinegar, soy sauce and sesame oil.
As soon as the broccoli is cooked, drain it in a colander and leave for a few minutes so all the moisture can steam off. While still hot, toss with the dressing and put into a serving dish. Set aside to cool.
Lightly toast the sesame seeds in a dry frying pan until fragrant. When the broccoli has cooled to room temperature, scatter over the spring onions and sesame seeds, and serve.

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