The other day I found myself with 2 stems of broccoli in the fridge.
I’m not really sure how it happened, because these days I usually finely slice the stems and add them to whatever I’m cooking.
Actually it was probably because I’ve been having raw broccoli for breakfast with lentil granola and home made yoghurt so have been snipping off the florettes and ignoring the stems.
Anyway, we were getting pretty low on salad things, so I had the brilliant idea to finely shave the broccoli stems with my mandoline and toss them in a green salad.
So glad I did. The shaved stems added crunch and substance to the salad with a hint of broccoli flavour. Nothing overpowering. Just right.
So next time you’re about to throw your broccoli stems in the compost, think about saving them for a salad instead.
shaved broccoli stem green salad
serves 2-3 as a side
1 tablespoon sherry or rice vinegar
2 teaspoons soy sauce
2 broccoli stems
2 handfuls salad leaves
1. Combine vinegar, soy and 2-3 tablespoons extra virgin olive oil in a bowl. Taste and season, although the soy should have done its job.
2. Finely slice broccoli stems, crosswise using a mandoline or a sharp knife and a steady hand.
3. Toss shaved broccoli and leaves in with the dressing.
whole broccoli – feel free to replace the stems with 1 whole head of broccoli. Finely chop the florettes and slice the stem as per the recipe.
more substantial – serve with a poached egg.
soy-free – just skip the soy and be generous with the seasoning.
ps. The launch discount on the 2-Minute Meal Plan ends in LESS THAN 48 HOURS.
And everyone who purchases (or had purchased) during the launch special has a chance to win 5 years FREE membership with the Stonesoup Virtual Cookery School ($420 value).
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