Brisbane Broccoli
Jaky Fab |
Wed, May 30, 2012 
Many years ago, before I really knew how to cook for myself, I lived in a house in Brisbane, Australia with six international flatmates, my roommate being the only other American and from Boston. About once a month, for the six months that we all lived together, we would host a large dinner party. Everyone had to cook something. The French dudes were in charge of sushi, the German girl always made this killer tangerine and cream dessert, and the two Americans (myself and my roomie) made several calzones and what would become one of the house's favorite dishes: broccoli and sesame salad, that which I'm now titling Brisbane Broccoli.
I can't quite remember all the ingredients to my roomie's original family dish, but I do remember there was A LOT of sugar added. Since I don't do refined white sugar these days, I am using agave as the substitute. And, since I have not even tried this dish in years, I have replicated the flavors to the best of my knowledge--and damn, it came out good! In fact, I have eaten 3 heads worth of Brisbane Broccoli in the past 24 hours! This is actually a really good dish for mom's with kids who don't like their veggies because the bitterness of the raw broccoli is balanced out by the dressing. Mmmm. So good.

Ingredients:
1 head Raw broccoli
1/2 Tbs Black sesame seeds
1 Tbs Agave nectar
1 Tbs Olive oil
1 Tbs Balsamic vinegar
Separate Broccoli heads into small pieces and put into a large bowl. Stir in sesame seeds, agave nectar, olive oil and balsamic vinegar. Stir, swirl, get everything coated and serve!
Depending on how much broccoli you use, adjust ratios of agave, olive oil, vinegar and seeds. I usually just drizzle each ingredient over the bowl of broccoli from side to side and back again. That seems to work :)
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food,
greens,
simple dishes,
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