Mild broccoli gets energized by this textured, rich dressing spiked with sweet miso and soy sauce. Crushed toasted sesame seeds create the intense flavor base for this rich, super nutty sauce. The dish is a great side to accompany any grilled or roasted protein; it can be made a few hours in advance and is equally tasty chilled or at room temperature. Any leftovers can be chopped and tossed with warm pasta and grated Parmesan the next day.
- Serves: 8 persons
- Kosher salt (such as Diamond Crystal)
- Ice, as needed
- ⅓cup toasted white sesame seeds
- 2tablespoons neutral oil, such as safflower or canola
- 1tablespoon white miso
- 1tablespoon low-sodium soy sauce
- 1tablespoon unseasoned rice vinegar
- 1 ½pounds broccoli florets (1 1/2- to 2-inch pieces, about 10 cups)
- Black pepper
Step 1Bring a large pot of salted water to a boil and prepare an ice bath.
Step 2While the water comes to a boil, in a small nonstick skillet over low heat, refresh the toasted sesame seeds, stirring frequently, until oils are released and seeds are warmed through, about 3 minutes. Transfer to a mortar and pestle and grind until half the seeds are coarsely crushed. Alternatively, pulse once or twice in a food processor until half of the seeds are crushed.
Step 3Transfer sesame seeds to a large bowl and add the oil, miso, soy sauce and vinegar; mix or whisk well.
Step 4Once the water is boiling, blanch the broccoli by cooking it until bright green, about 1 minute, then drain and transfer to the ice water to cool. Drain well and pat dry.
Step 5Add the cooked broccoli to the dressing, season with salt and pepper and toss to evenly coat. Serve at room temperature or refrigerate and serve chilled.