Shaved Broccoli Stalk Salad with Lime and Cotija
Root-to-Stalk Cooking (Ten Speed Press - 2013)
Chefs around the country have embraced the concept of nose-to-tail cooking, and we’re all for it. Similarly, there’s no reason that lesser-used vegetable parts should be discarded. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who recently 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
- Leaves and stalks from 1 bunch broccoli (about 3 stalks)
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons fresh lime juice
- Kosher salt and freshly ground black pepper to taste
- ¼ cup crumbled cotija or feta cheese
Place the broccoli on a cutting board, and then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.
Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper. Gently fold in the cheese and serve immediately.