Waste-Less Recipe: Shaved Broccoli Stalk Salad with Lime and Cotija
Elena North-KellyElena North-Kelly
August 13, 2015
Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish—made extra enticing with a squeeze of fresh lime juice and a generous dose of tangy cotija cheese.
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