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broccoli with crispy shallots

I prepared this dish for a food demo at NYC's amazing Union Square Greenmarket using locally-grown lemongrass which rally infuses the flavor into foods. The recipe derived from NY Times article “Raw Broccoli by Another Name”


4 cups broccoli, cut into bite-sized florets and stems

1/4 tsp sea salt

1/2 tsp apple cider vinegar

1/4 cup extra virgin olive oil, divided

10 shallots, peeled and finely chopped

3 garlic cloves, peeled and minced

3-4 long stalks of local lemongrass, chopped

1” stem fresh gingerroot

Optional garnishes: chili pepper (fresh or dried) and toasted sesame seeds

  • Place the broccoli florets in a large bowl. Sprinkle in the salt and vinegar, tossing to coat. Set aside.

  • In a small skillet, heat 2 tablespoons of the olive oil. Add the sliced shallots. Sauté on medium heat for a 12-15 minutes until the shallots are crispy. Remove the shallots with a slotted spoon and let rest on some paper towels to absorb the oil.

  • Turn the heat down to low. Add the remaining olive oil and heat the garlic and lemongrass gently for 1-2 minutes until fragrant.

  • Pour the garlicky oil onto the marinated broccoli. Toss with the freshly grated ginger.

  • Let sit for 1 hour at room temperature before serving, or cover and refrigerate for up to 48 hours. You can lightly heat this up in a frying pan for a few minutes to warm through. Top with the reserved crispy shallots and any garnishes, if using.

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