Contemporary Sesame Broccoli and Bell Pepper Salad

Use time, temperature, and sensory cues together

Instructions

1. Wash produce

   Wash broccoli and whole bell peppers under cool running water; do not use soap or produce wash.

   Time: 5 minutesTemperature: Cool running water

   Look and feel: No visible soil remains.

   Safety: Keep produce and clean tools away from raw meat and seafood.

2. Prepare ice bath and dressing

   Make an ice-water bath with potable water in a clean bowl; separately whisk soy sauce, vinegar, sesame oil, sesame seeds, and garlic.

   Time: 5 minutesTemperature: Cold

   Look and feel: Ice bath is cold and dressing is uniform.

   Safety: Use a sanitized bowl and potable ice and water.

3. Blanch broccoli

   Boil broccoli in small batches until bright green and crisp-tender.

   Time: 2 to 3 minutesTemperature: Rolling boil

   Look and feel: Stems are crisp-tender and color is bright.

   Safety: Prevent boiling-water and steam burns; do not overcrowd the pot.

4. Cool promptly

   Transfer broccoli immediately with a clean spider to the potable ice bath, then drain as soon as cold.

   Time: 5 minutesTemperature: Cool rapidly to 40°F / 4°C or below

   Look and feel: Broccoli is cold throughout.

   Safety: Cool promptly and do not leave cooked vegetables in the temperature danger zone.

5. Dry and slice

   Dry broccoli thoroughly; seed and thinly slice the washed peppers on a clean board.

   Time: 8 minutesTemperature: Cold

   Look and feel: Vegetables are dry and evenly cut.

   Safety: Use ready-to-eat tools that have not contacted raw foods.

6. Toss and chill

   Toss vegetables with dressing and refrigerate until service.

   Time: 5 minutesTemperature: At or below 40°F / 4°C

   Look and feel: Dressing lightly coats dry vegetables.

   Safety: Keep cold and observe the 2-hour limit, or 1 hour above 90°F / 32°C.