Cook broccoli florets in salted boiling water, shock with cold water to keep them lightly crisp, drain well, then drizzle with miso mayo dressing. A great appetizer or side salad.
Cook’s notes
Miso? You might be on nodding acquaintance with miso paste in the context of miso soup but miso paste can be used in many other ways in cooking. Use it to make a sauce for a meat dish or, in this case, as the salty-tangy component of salad dressing.
What the exact proportion is between the miso paste and mayo depends on the miso paste you use. I used Korean miso paste which is salty. I mixed the miso paste and mayo first using a 1:1 ratio and added more mayo until the balance was just right. It came out to 1:3 — one part miso paste and three parts mayo.
If using a less salty miso paste, just use less. Start with a 1:1 ratio and make adjustments from there. Excess miso mayo sesame seed dressing can be store in a covered jar in the fridge.
Broccoli salad with miso mayo dressing
Ingredients
- 500 to 600 grams broccoli (1.1 to 1.3 pounds)
- 1 tablespoon salt
Miso mayo sesame dressing
- ¼ cup miso paste
- ¾ cup Japanese mayonnaise
- 1 tablespoon honey
- ½ teaspoon sesame seed oil
To garnish
- 1 teaspoon toasted sesame seeds
Instructions
- Cut the broccoli into florets. Skin the stem and dice the core (broccoli stems are edible and nutritious). Rinse well.
- Boil about half a gallon of water in a pot with a tablespoon of salt.
- When the water is boiling profusely, drop in the diced broccoli stem and leave for a minute. Do not lower the heat.
- Add the florets to the diced stem and leave in the boiling water for another minute.
- Drain the broccoli in a strainer. Bathe in cold water under the tap until cool or plunge in a bowl of iced water. Drain completely.
- Make the dressing by mixing all the ingredients together until smooth.
- Transfer the drained broccoli to a platter or bowl, drizzle in the dressing and sprinkle with sesame seeds.
- For those who like more dressing, serve the remaining dressing on the side.
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