Advertisement
Ingredients
FOR THE BROCCOLI
2 heads broccoli (1 ½ to 2 pounds), cut into florets, stems trimmed and cut into slices ¼-inch thick
2 teaspoons kosher salt
¼ teaspoon black pepper
1 ½ teaspoons ground ginger
Pinch red pepper flakes
3 garlic cloves, smashed and peeled
¼ cup olive oil
3 scallions, chopped (about ¼ cup)
¼ cup coarsely chopped fresh cilantro
5 large fresh basil leaves, torn
2 tablespoons coarsely chopped fresh mint
FOR THE VINAIGRETTE
¼ cup rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon fish sauce, optional
1 teaspoon sriracha hot sauce, optional
Nutritional analysis per serving (4 to 6 servings)
11 grams carbs; 188 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 4 grams fiber; 406 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 450 degrees. 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.
- Step 2
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.
- Step 3
Add cooked broccoli to the large bowl with the herbs and toss. Add vinaigrette, to taste, and toss. Serve warm or at room temperature.
Private Notes
Comments
I'd use half the salt next time.
Herbs are nice in this dish. Still, the dressing was too acidic. In addition to reducing salt (those comments about the dish being too salty are correct), consider reducing the rice white vinegar. The optional fish sauce and sriracha should go in: they helped offset the vinegary taste and made for a more complex and enjoyable dish. I liked this enough to make it again with these notes in mind. It was super quick and easy to put together.
I added peanuts to the salad.
I added about a teaspoon of sugar to cut the acidity. Next time I’ll reduce the vinegar but overall a nice zesty change for weeknight broccoli.
Herbs are nice in this dish. Still, the dressing was too acidic. In addition to reducing salt (those comments about the dish being too salty are correct), consider reducing the rice white vinegar. The optional fish sauce and sriracha should go in: they helped offset the vinegary taste and made for a more complex and enjoyable dish. I liked this enough to make it again with these notes in mind. It was super quick and easy to put together.