Sometimes the simplest dishes make the biggest impression. This recipe was inspired by a small plate a chef once sent out on a sweltering summer night nearly thirty years ago—a thrifty little appetizer of chilled broccoli stems drizzled with a silky, nutty sauce. What was meant as a kitchen experiment became unforgettable: crisp, cool broccoli paired with creamy, sesame-scented peanut sauce. It’s a refreshing side dish, appetizer, or light salad that’s as elegant as it is economical.
INGREDIENTS:
3/4 -1 pound of broccoli stalks (reserve the florets for another use)
1/2 cup of bon-bon sauce (recipe below)
2 tablespoons salt
1 tray of ice + additional cold water for ice bath
METHOD:
Prep the broccoli:
Trim off the dried bottoms of the stalks, then peel away the tough outer skin. Cut the stalks into uniform cubes, about ½–¾ inch.
Bring a large pot of water to a rolling boil, using at least twice the volume of water as broccoli to ensure a quick return to boil. Stir in 2 tablespoons salt.
Add the broccoli cubes to the boiling water and cook 2–4 minutes, until bright green and just tender but still crisp. Test a piece—it should taste cooked but retain crunch. Immediately drain broccoli in a colander, rinse briefly under cold water, and submerge in a prepared ice bath. Stir until completely cool. Drain well and pat dry. Refrigerate until ready to serve.
To Serve: Arrange broccoli cubes on small plates or in individual salads, drizzle generously with Bon Bon Sauce, and garnish with sesame seeds, cilantro leaves, or thinly sliced scallion tops.
SERVES: 4-6
BON BON SAUCE
INGREDIENTS:
1/2 cup peanut butter
1/4 cup toasted sesame oil (Kadoya black sesame oil recommended)
4 teaspoons sugar (or to taste)
1-2 teaspoons salt (or to taste)
1/2 cup water
1-3 tablespoons of red chili oil (optional)
METHOD:
In a mixing bowl, whisk together peanut butter, sesame oil, sugar, and half the salt.
Add half the water, whisk until smooth, then add the remaining water. Adjust consistency until silky.
Taste and adjust seasoning—add more salt, sugar, or sesame oil as needed. For spice, whisk in chili oil a little at a time.
Store in a sealed container in the refrigerator for up to 1–2 weeks.
CHEF’S NOTES:
This sauce was originally created for Bon-Bon Chicken Salad, but its uses go far beyond that. Try it as a dip for crisp vegetables or cold shrimp, or drizzle it over grilled pork or chicken for a nutty, savory finish. It also makes a quick noodle sauce—toss it with warm chow mein–style noodles and sautéed vegetables, leaving a splash of cooking water in the pan so the sauce thins and coats everything evenly.
SOURCE: Chef Andrew E Cohen
