Updated Apr 5, 2017Chatelaine
minced garlic cloves
1/4 cup plus 2 tbsp
canola oil, divided
white balsamic vinegar
sesame seeds, to garnish (optional)
flax seeds, to garnish (optional)
fried shallots, to garnish (optional)
- COOK garlic in 2 tbsp canola oil in a small saucepan over medium until soft. Stir in mustard seed and ginger, garam masala, hot pepper flakes and salt. Cook 1 min. Transfer to small bowl. Whisk in remaining 1/4 cup canola oil and 2 tbsp white balsamic vinegar.
- SEPARATE a head of broccoli into florets. Cut broccoli stem into 1/4-in thick slices. Heat a dry cast iron pan over high until hot. Add broccoli and cook, untouched, 2 min. Flip and cook 2 min. Transfer to a plate. Drizzle with dressing. Garnish with sesame seeds, flax seeds, fried shallots and thinly sliced Thai chiles, if desired.