On Monday afternoon in a Sunnyside apartment kitchen, the season’s heat lingered as Kay Chun prepared a broccoli salad for lunch. The dish relies on a brief blanch of broccoli florets, left warm enough to absorb a miso-ginger dressing. The result is a salad suited for the humid days closing out June.
Diners across Queens and Manhattan have been seeking lighter options as temperatures climb. At lunchtime on Tuesday, a Midtown deli offered a similar broccoli salad at $7.50 for a half-pint container. Customers, many in office attire, selected it alongside cold noodles and iced tea.
The home version uses white miso, grated ginger, rice vinegar, and a splash of sesame oil. Chun’s method encourages tossing the broccoli while still warm, allowing the dressing to settle into each piece. Toasted sesame seeds finish the dish.
As outdoor seating fills up at neighborhood cafes, salads like these offer relief from the heavier fare of winter. Several local chefs noted that miso-based dressings have become more common on menus this June, paired with vegetables that hold their texture.
With July approaching, the broccoli salad joins a growing list of quick, cold dishes being served in apartments and restaurants alike. For many, it is a way to keep meals simple without turning on the oven.