4 servings
INGREDIENTS
·
1 large head of broccoli, cut into large florets with some stalk
attached
·
2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
·
1 1/2 teaspoons sambal oelek
·
1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided
·
3/4 cup vegetable oil, divided
·
1 teaspoon kosher salt, plus more
·
1/4 teaspoon freshly ground black pepper, plus more
·
3 scallions, green parts only, thinly sliced, plus more for serving
·
1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks
·
4 cups chopped Tuscan kale leaves
·
2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages
dried
·
Torn mint leaves and toasted sesame seeds (for serving)
PREPARATION
1.
Preheat oven to 450°F. Toss broccoli with grated garlic,
sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season
with salt and pepper. Roast, tossing occasionally, until tender and browned in
spots, 20–25 minutes.
2.
Meanwhile, whisk scallions, ginger, sliced garlic, 1
tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a
large bowl. Add kale; toss to coat. Let sit at room temperature at least 15
minutes and up to 1 hour.
3.
Cook noodles according to package directions. Drain;
rinse under cold water. Add noodles and warm broccoli to kale and toss to coat.
Divide among bowls and top with mint, sesame seeds, and more scallions.
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