Blanched Broccoli Salad With Tahini-Sesame Dressing

Every time I pick up Ottolenghi or Plenty, I realize two things: Yotam Ottolenghi is a genius and I really should just start on page one of these two cooking bibles and work my through each and every recipe. I have made countless recipes from both cookbooks over the past few years and not one has been less than stellar. 

And this recipe is no exception. Last week was a bit of a blur but I know I served this as a side for dinner and then leftovers for lunch. It's a clean salad of blanched broccoli, green beans and snow peas dressed with a sauce that is out-of-this-world. A dressing of creamy, pungent tahini blended with savory garlic; sour cider vinegar; and sweet honey and mirin. Like all of his recipes, this dish is so simple to make yet tastes so complex.

Respect.

Blanched Broccoli Salad With Tahini-Sesame Dressing

3/4 lb {3 c + 1/2 c broccolini or broccoli florets}, cut into bite size pieces 

3/4 c green beans, trimmed

2 c show peas

1 T peanut oil

1 c + 1/2 c cilantro leaves

3 T toasted sesame seeds

- and for the sauce

4 T tahini

2 T + 1/2 T water

1 small garlic clove, minced

1/2 t tamari

1/2 T honey

3/4 T cinder vinegar

1T + 1/2 T mirin

pinch of salt

To make the sauce, whisk together all sauce ingredients in a bowl. Set aside.

Blanch the vegetables:  bring a medium sauce pan of water to boil and cook the green beans for 3 minutes; drain in a colander and run under cold water; drain and pat dry. Repeat with the process snow peas, blanching for 2 minutes. Repeat with the broccoli, blanching for 2 minutes.

Mix the vegetables in a bowl with the peanut oil. Stir in cilantro and sesame seeds. Serve with the dressing on the side or toss the dressing with the vegetables before serving.

Serves 4. 

Source: Adpated from Plenty, Yotam Ottolenghi