Broccoli Salad with Garlic and Sesame

We have now almost completely depleted the vegetables that we got from our CSA and are back to shopping at the likes of Costco (and our wonderful local Asian market) for our daily greens.  It is strangely disappointing to have a choice in what we eat rather than just going with what comes out of the ground.  We do have a couple of squash and a handful of kohlrabi, as well as some canned and pickled vegetables to remind us of what once was in 2016, but here is an attempt to make something new.  It is simple and delicious.

• 1 ½ teaspoons red wine vinegar
• 1 teaspoon kosher salt, more to taste
• 2 heads broccoli, 1 pound each, cut into bite-size florets
• ¾ cup extra virgin olive oil
• 4 fat garlic cloves, minced
• 2 teaspoons cumin seeds
• 2 teaspoons roasted (Asian) sesame oil
• Large pinch crushed red pepper flakes.

1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.