Broccoli Stem Vinaigrette

Evan Hanczor

Egg, Brooklyn, NY; and Goatfell Farm, Oak Hill, NY

When it comes to broccoli, it can be hard to see the forest for the trees. While the florets get most of the attention, the stems can also be a versatile tool to have in your culinary arsenal. Use them as the base for this spicy, earthy vinaigrette, which can be used on roasted potatoes or broccoli florets, grilled fish or chicken, or as part of a relish.


  • 1 cup broccoli stems (about 1-inch-thick stem of broccoli), finely minced
  • 1 hot pepper (jalapeño or serrano; pickled peppers are good, too!), minced
  • 2 cloves garlic, minced (sub green garlic or garlic scapes in the spring)
  • Juice and zest of 2 lemons
  • 1/4 cup olive oil
  • 1 1/2 tablespoons grain mustard
  • 1 tablespoon anchovy paste (optional)
  • Salt and pepper to taste


In a large bowl, mix the broccoli stems, pepper, and garlic together. (Alternatively, roughly chop the broccoli stems, pepper, and garlic and add to a food processor. Pulse a few times until the vegetables are minced, making sure to not overprocess them.) Add in the remaining ingredients and season to taste with salt and pepper.


From Waste Not: How to Get the Most from Your Food by The James Beard Foundation/Rizzoli Publishing.


1 1/2 cups