Ingredients
3/4 teaspoon salt, plus more for water
1 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon dark sesame oil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
2 large bunches broccoli (about 3 pounds)
1 tablespoon sesame seeds, toasted
Preparation
Bring a large pot of water to a boil; add salt. In a small bowl, whisk olive oil, vinegar, sesame oil, mustard, salt, and pepper; pack vinaigrette into 8 small airtight containers.
Cut off broccoli stems about 1 inch below the florets. Cut florets into flowerettes by slicing through stem and pulling florets apart. You should have 8 to 9 cups of flowerettes.
Fill a large bowl with ice and water; set aside. Add broccoli to boiling water; stir for 1 minute. Drain, then plunge into ice bath to stop cooking. When cool, drain well; toss with sesame seeds. Pack into containers with a small container of vinaigrette.
