Broccoli And Broccoli Stem Salad Recipes
AVOCADO BROCCOLI STEM SALAD {VEGAN}
Steps:
- Peel the tough outer layer from the broccoli stems.
- Slice the peeled stems into coins.
- Peel and dice the avocado.
- In a bowl, add the broccoli stems, avocado, chopped cilantro, lime juice, vinegar, oil, salt, pepper, and cayenne (if using).
- Gently stir the ingredients together being careful not to mash the avocado.
- Serve and enjoy.
BROCCOLI STEM SLAW
My Broccoli Stem Slaw is crisp, colourful and totally delicious. I make it from simple, everyday ingredients and yet every bite of this salad is full of texture and bright flavours, all of which complement each other. It is the perfect side dish to serve with a barbecue, alongside a family dinner or to take on a picnic. It is also ideal to serve alongside a burger or in a sandwich.
Provided by Alexandra
Time 40m
Number Of Ingredients 11
Steps:
- Wash and peel the broccoli stems, removing the tough, fibrous layer, using either a sharp knife or a vegetable peeler.
- Cut the broccoli stalks into matchsticks (julienne). First, slice the stem into thin planks. Then stack them together and slice again to make matchsticks. See Note 5.Add the broccoli stem matchsticks to a bowl.
- Wash the carrot and cut into matchsticks using the same method as for the broccoli stem. Add to the bowl with the broccoli stems.
- Cut the apple into matchsticks, add to a separate small bowl and toss with the lemon juice. Then, add to the bowl with the broccoli stems and carrot.
- Using the bowl which contained the apple, combine all the dressing ingredients well. Check that the balance of flavours is to your taste.
- Add the dressing to the broccoli, carrot and apple and toss well together. See Note 6.Refrigerate for 30 minutes before serving to allow the flavours to blend together.Season to taste just prior to serving.
- Serve with the dried cranberries sprinkled on top.
Nutrition Facts : Calories 385 kcal, Carbohydrate 60 g, Protein 19 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 323 mg, Fiber 18 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving
BROCCOLI AND BROCCOLI STEM SALAD
I always cut the tops off the broccoli and am left with the stems on the counter. It makes me want to put them to good use! The stems are meaty and have a slight mustard flavor, but they can often be tough. Roasting them tenderizes the texture so they can be mixed with the florets for a tasty salad. As a side note, you can also roast the stems even more until completely soft and puree them for a stem pesto. There's a group of flavors in this dish that all work nicely: broccoli, mustard, horseradish and arugula. It's also a vibrant green dish that's great for spring!
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes.
- For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon.
- To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.
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