Hey, What’s Cookin’?
It probably won’t come to any surprise to our #meltfamily, but America’s favorite vegetable is broccoli, according to a new survey put together by vegetable processor Green Giant, who polled 3,902 United States residents 18 years of age and older between April 20 and May 4, 20218.
Broccoli was found to be the most popular veggie in 47 percent of states in the United States. Corn was the second most popular vegetable in the country, and the No. 1 preferred veggie in nine states. Residents in other states either favored carrots, potatoes, green beans, cucumbers, or peas.
Because July 4 is mere days away, it makes sense to include our nation’s favorite vegetable—broccoli—in celebration of our nation’s independence! This salad requires very little prep work and just a short amount of marinating time, so it’s perfect for a holiday get-together.
Garlicky Broccoli Salad
Adapted from: Melissa Clark’s recipe from NYT Cooking
- 2 tbs red wine vinegar, Bragg’s apple cider vinegar, or rice vinegar
- 1 tsp kosher salt, plus more to taste
- 2 lbs broccoli, cut into bite-size florets
- 3 tbs extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tbs dark toasted Asian sesame oil
- 1/4 tsp crushed red pepper flakes.
- In a large bowl, stir together the vinegar and salt. Add the broccoli and toss to combine.
- In a small nonstick skillet, heat the olive oil until hot, but not smoking. Add the garlic and cumin and cook until fragrant, about 1 minute.
- Remove from heat and stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let the flavors develop for at least 2 hours at room temperature Just before serving, taste and adjust the salt (if needed) and serve.
Notes: You can make and refrigerate this salad up to 48 hours before serving. Bring it to room temperature 1 hour before serving; taste and adjust the salt if needed.
Photograph via Danny Ghitis for The New York Times —