BROCCOLI STALK SALAD
So many broccoli recipes call for only florets, but the oft-overlooked stalks are just as delicious -- and good for you! Highlight them in a simple raw salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Peel and discard the stalks dark-green exterior, reserving any leaves. Thinly slice the stalks. Arrange them on a plate with the leaves, then drizzle with soy sauce and sesame oil. Sprinkle with toasted sesame seeds.
BROCCOLI STALK SALAD WITH GOJI BERRIES AND BACON
Often passed over for the more visually appealing florets, broccoli stalks are the stars of this light, yet satisfying coleslaw-like salad tossed with creamy mustard vinaigrette.
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel the broccoli stalks, then cut lengthwise into thin slices using a mandoline. In a bowl, toss together the broccoli, almonds, bacon, carrots, onions and goji berries. In a blender, combine the maple syrup, mustard, shallots, vinegar, oil, pepper and salt until smooth. Add the vinaigrette to the salad and toss to coat.
Nutrition Facts : Calories 248 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 4 milligrams, Sodium 410 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 8 grams
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
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- First, trim broccoli stems by cutting off the florets. Then cut the dried stems on the side of the stalk and the hard part of the stem itself, usually the bottom 1 inch. Then starting from the bottom of the stem, slice thin (about ⅛”) along the stalk and iclude the smaller stems that turn into the florets. Add the slices to a large mixing bowl, top with chopped dried cranberries and cilantro, and set aside.
- To make the toasted sesame dressing, heat a dry small saucepan over medium-low heat. Add the sesame seeds and toast dry for about 30-60 seconds, until the seeds start to brown and become fragrant. Reduce heat to low and add the garlic, ginger, and olive oil and cook about 60 seconds more, until the garlic starts to brown, and then remove from the heat and transfer the mixture a glass mixing bowl. Add the sesame oil, rice vinegar, sugar, and a pinch of salt and pepper and whisk to combine.
- Finally, add the sesame dressing to the bowl with the broccoli stalk stems and toss to combine. Top with sesame seeds as a garnish. For best results, let the salad sit for 1 hour (or more*) for the stems to soften in the oil, but it can also be served right away if needed.
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