Ingredients
Scale
- Kosher salt (see recipe notes)
- 1 Large head broccoli, about 1.5 pounds
- ¼ cup sesame seeds
- 2 T neutral oil (vegetable, canola, safflower, etc._
- 1 T tahini paste
- 1 T coconut aminos (can sub low-sodium soy sauce)
- 1 T rice vinegar
Instructions
- Place 10 to 12 cups of generously salted water in a large, heavy bottomed cooking post. Bring to a rolling boil on the stove. (A good tablespoon of kosher salt is recommended but can lower or leave out if severely restricting sodium. See blog post for more info.)
- While water is coming to a boil, trim the stem from the broccoli and cut the head into bite-sized florets. Also, create a water bath in large bowl with very cold water and a lot of ice.
- When the water is boiling, place the florets into the pot. Blanch the broccoli for 1-2 minutes, until it is bright green and tender-crisp. Remove blanched broccoli from pot with a sieve or drain out the water. Plunge broccoli immediately into water bath to halt cooking. When cool, lay blanched broccoli onto a kitchen towel single layer to dry. (See blog notes for tips on blanching). While broccoli is drying, make the dressing.
- Place sesame seeds in a dry skillet on stove over medium-low heat. Stir for 1-2 minutes, until the seeds begin to turn slightly golden brown. Remove from stove. Partially crush some seeds, either with a mortar and pestle, or by pulsing briefly in the food processor.
- In a medium bowl, whisk together the crushed toasted sesame seeds, oil, tahini sauce, coconut aminos, and rice vinegar. Pour dressing over dry, blanched broccoli. Stir gently with spatula or wooden spoon to evenly distribute dressing.