I am not a huge broccoli fan. The flavor of the florets is so strong that I choose other veggies when there is an option. So I was surprised how much I love this slaw that uses the stems of the broccoli stalk instead of the much prettier tops.
I have seen this slaw/salad in several places, and the the directions called for just shaving thin strips of the stems without ever cooking or blanching the stems in any way. I thought this was a mistake, and so for the first try of this slaw I cooked the stems, cooled them and then took my vegetable peeler to them. It was good.
But then, I tried the raw version – and liked it even better. When you peel the stems into paper-thin slices, raw works just fine. And is, in fact, YUM. I love the very mild hint of broccoli flavor and the crunch of the thin raw slices. This combination is the perfect blend of soft goat cheese, tangy vinaigrette and crunchy broccoli slices.
I really love this easy salad – and feel so good about making a dish out of something that would otherwise wind up in the scrap pile. I like parsley and a little goat cheese (that’s what I had on hand when I made this unique slaw) but you could add pretty much any vegetables you like. And of course your favorite vinaigrette.
Happy Winter Everyone!
— posted by Donna
Other broccoli stem recipes of note:
South Beach Queen Kalyn did a fabulous spicy Asian style Broccoli Stem Stir Fry
Cheap Healthy Good did a post on using stems five ways
Sweet and Sour Broccoli Stems look great at Tasting Spoons
Joy is not just a Baker – she knows her salads – check out her Honey Mustard Broccoli Stem Salad
BROCCOLI STEM SALAD
Serves 4 as a first course
4 stalks of broccoli, heads removed and reserved for another use
2 ounces goat cheese, crumbled
Handful of fresh flat leaf parsley
2 tablespoons favorite vinaigrette
Freshly ground pepper
Using a vegetable peeler, shave paper thin slices of the broccoli stems, keeping the planks as large as possible. Place planks on a plate and microwave them for 60 to 90 seconds – until fork tender. Rinse in cold water until stems are cold.
Arrange stems on 4 salad plates. Sprinkle goat cheese and parsley leaves on top. Drizzle with vinaigrette. Sprinkle with pepper.