Best 10 Broccoli Salad With Garlic And Sesame Recipes

GARLICKY SESAME-CURED BROCCOLI SALAD

Steps:

• In a large bowl, stir together the vinegar and salt.
• Add broccoli and toss to combine.
• In a large skillet, heat olive oil until hot, but not smoking.
• Add garlic and cumin and cook until fragrant, about 1 minute.
• Stir in sesame oil and pepper flakes.
• Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature.

GARLIC & SESAME BROCCOLI

Steps:

• Cut broccoli into bite sized pieces.
• Boil in water for about 5 to 7 minutes.
• (broccoli should just start to soften).
• Rinse under COLD water (to stop the cooking).
• Dry to remove any excess water.
• In a large skillet, heat the oil until hot.
• Add the garlic and sesame seeds.
• Sautee for 1 minute.
• Add the broccoli and"some" of the broth.
• (I say "some" as you don't want it soaking in it, you just want it to help steam and add flavor) Cook for 2 to 4 minutes (depending on the way you like your broccoli, tender or crisp) stirring the entire time Season lightly with table salt.
• As everyone has their own tastes, increase or decrease the garlic and or sesame seeds as desired.

SESAME-GARLIC BROCCOLI

Steps:

• In 10-inch skillet, heat 1 inch water to boiling. Add broccoli and boil uncovered 3 to 5 minutes or until just tender. Drain broccoli in colander and immediately rinse under cold water to stop cooking. Set broccoli aside.
• In small bowl, mix broth, rice wine, cornstarch and brown sugar until smooth.
• Sprinkle sesame seed evenly over bottom of same skillet. Heat over medium-low heat 5 to 7 minutes, stirring frequently, until browning begins. Then stir constantly until seeds are golden brown. Immediately remove seeds from skillet; set aside.
• In same skillet, heat vegetable oil and sesame oil over medium heat until oils shimmer. Add broccoli and cook about 1 minute, stirring frequently. Clear center of skillet and add garlic and gingerroot. Stir into broccoli and cook 1 minute longer; do not let garlic burn.
• Stir cornstarch mixture again to dissolve any lumps and add to skillet. Heat mixture to boiling, stirring constantly. Cook and stir 1 minute longer. Remove from heat and sprinkle with sesame seed.

BROCCOLI SALAD WITH GARLIC AND SESAME

Steps:

• 1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
• 2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

PURPLE SPROUTING BROCCOLI WITH GARLIC & SESAME

Steps:

• Trim off any hard ends from the broccoli stalks as well as any very coarse leaves. Bring a large quantity of salted water to the boil in a very large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.
• Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden. Throw in the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil.
• Serve immediately with the sesame seeds sprinkled over the top.

BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING

Steps:

• Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
• Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
• In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
• Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

SAUTéED BROCCOLI WITH TOASTED GARLIC, ORANGE AND SESAME

Steps:

• Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
• Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
• Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

EASY SESAME BROCCOLI

Steps:

• In a large saucepan, bring water to a boil. Add broccoli. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. , Meanwhile, in a small skillet, saute sesame seeds in 1 teaspoon oil until lightly browned. Remove from the heat. Stir in the sugar, lemon juice, soy sauce and remaining oil. Drain broccoli; toss with sesame seed mixture.

SESAME BROCCOLI SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
• Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
• In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
• Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.