The Garlic Lover’s Cookbook
serves 8+
With a name like this, there’s no need for further description.
Ingredients
- 1 large bunch broccoli, trimmed and broken into florets
- 3 tablespoons soy sauce
- 3 tablespoons white wine vinegar
- 6 cloves fresh garlic or more to your taste, minced
- 4 tablespoons hot sesame oil (or 2 tablespoons chili oil and 2 tablespoons sesame oil)
- 2 teaspoons honey
- 1/2 cup sesame seeds toasted in a dry skillet (Scott uses black and white sesame seeds)
- 1/3 cup pine nuts, toasted in a dry skillet
- 1 bunch scallions, chopped
- 1 medium red onion, sliced thin
- 1 lb. fusili (corkscrew pasta), cooked
Directions
Steam broccoli 2 to 3 minutes until tender but still crisp
In bottom of large salad bowl, combine soy sauce, garlic, oil, vinegar, and honey to make dressing.
Add 1/4 cup sesame seeds, pine nuts, scallions, and red onion. Mix well. Then add pasta and toss until well coated. Add broccoli and toss again. Then sprinkle on remaining sesame seeds.
Notes
The salad is best only slightly chilled, better the next day. If refrigerated overnight, let it come almost to room temperature before serving.