Sesame Ginger Marinated Broccoli

Raw broccoli that you actually want to eat? Look no further. I know it might sound hard to believe, but this broccoli is so addicting that you will want seconds and maybe thirds (which is fine, because it’s BROCCOLI). This dish is inspired by Melissa Clark’s awesome recipe from the New York Times. I updated it with some Asian flavors like ginger and rice wine vinegar. Crushed red pepper flakes add some heat and honey gives just a touch of sweetness. The broccoli becomes more tender and flavorful the longer it marinates, which makes this the perfect dish to bring to a cook out.

Serves 6.

·      2 lbs broccoli florets

·      ¼ cup rice wine vinegar

·      3 tablespoons fresh ginger- minced

·      4 tablespoons fresh garlic- minced

·      ¾ cup good olive oil

·      3 tablespoons soy sauce

·      1 tablespoon crushed red pepper flakes

·      1 tablespoon toasted sesame oil

·      1 tablespoon honey

·      ¼ cup sesame seeds

1.     In a large heat-proof bowl, toss the broccoli florets with the rice wine vinegar.

2.     In a sauce pan, heat olive oil until very hot. Add the ginger and garlic and cook until fragrant, 1-2 minutes.

3.     Remove the pan from the heat and add the crushed red pepper flakes, sesame oil, soy sauce, honey, and sesame seeds. Stir to combine.

4.     Pour the hot mixture over the broccoli and toss until thoroughly combined.

5.     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).  Season to taste with salt and pepper.