When someone asks me which cooked vegetable I prefer, I will generally opt for spinach, broccoli or kale. Aside from the fact that they are green, I find that their texture and slightly acidic taste works well with most meats. We just came across this delightful way to prepare Broccoli in a recent New York Times that was adapted from Family Table by Michael Romano (Union Square Cafe fame) and Karen Stabiner. We have eaten Asian Broccoli twice this week.
Ingredients (4 to 6 servings)
- 2 heads broccoli (1 1/2 to 2 pounds) cut into florets, stems trimmed and cut in slices 1/4″ thick
- 2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 tsp ground ginger
- Pinch of red pepper flakes
- 3 garlic cloves, smashed and peeled
- 1/4 cup olive oil
- 3 scallions, chopped (about 1/4 cup)
- 1/4 cup coarsely chopped fresh cilantro
- 5 large fresh basil leaves, torn
- 2 Tbs coarsely chopped mint
For the Vinaigrette
- 1/4 cup rice wine vinegar
- 2 Tbs fresh lime juice
- 2 Tbs olive oil
- 2 tsp toasted sesame oil
- 1 tsp soy sauce
- 1 tsp fish sauce, optional
- 1 tsp sriracha hot sauce, optional
- Heat oven to 450°. Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes. Toss with garlic cloves and oil. Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned. Discard garlic cloves. While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
- Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha. Whisk until emulsified.
- Add cooked broccoli to the large bowl with the herbs and toss. add vinaigrette, to taste, and toss. Serve warm or at room temperature.