Shaved Broccoli Stalk Salad with Lime & CotijaClay McLachlan
While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.
Recipe information
Yield
Serves 2
Ingredients
Leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons
1
tablespoon extra-virgin olive oil
1
1/2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
1
/4 cup crumbled cotija or feta cheese
Need to make a substitution?
Preparation
Step 1
Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.
Step 2
Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.
Reprinted with permission from Root to Stalk Cooking by Tara Duggan, © 2013 Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Amazon, Bookshop, and Penguin Random House.