Who would have thought you could turn broccoli stalks into a delicious salad? But you can. It’s a great way to save a tasty ingredients from the compost pile or garbage can. Before cutting the broccoli stalks into thin ribbons, use a vegetable peeler or paring knife to remove the tough skin. From “Waste Free Kitchen Handbook” by Dana Gunders (Chronicle Books, 2015). This recipe appeared with a March 2016 story by Raleigh food writer Debbie Moose on how to reduce food waste: “Tips on How to Avoid Food Waste.”
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar, white wine vinegar or cider vinegar
2 teaspoons honey
1/2 teaspoon kosher salt
Freshly ground black pepper
4 large broccoli stalks (not the florets), shaved with a vegetable peeler or very thinly sliced (see Note)
1 carrot, shaved into long, thin strips with a vegetable peeler
1/4 to 1/2 cup thinly sliced red onion
1/2 to 1 avocado, cut into 1/8-inch slices
Small fresh basil, cilantro or parsley eaves for garnish (optional)
In a small bowl, whisk together the olive oil, vinegar, honey and salt. Season with pepper. Measure out 2 tablespoons of dressing and set aside.
In a medium bowl, combine the broccoli, carrot, onion and remaining dressing. Let sit for 30 minutes at room temperature to allow the broccoli to soften. Taste and adjust the seasoning with a little more vinegar, salt and pepper, if desired.
Mound the salad on plates, top with the avocado and drizzle with the reserved 2 tablespoons dressing. Garnish with fresh herb leaves, if desired, before serving.
Yield: 4-6 servings
[gpp_icon type=”summary”] Broccoli Stalk Salad