Broccoli Stalk Salad Recipes
SHAVED BROCCOLI STALK SALAD WITH LIME & COTIJA
While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.
Provided by Tara Duggan
Yield Serves 2
Number Of Ingredients 5
Steps:
- Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.
- Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.
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
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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.
PARMESAN ROASTED BROCCOLI STALKS - TWO HEALTHY KITCHENS
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4.8/5 (6)Total Time 27 minsCategory Side DishesCalories 75 per serving
- In a medium bowl (or directly on the parchment-lined baking sheet), toss broccoli stalks with olive oil, salt, and pepper, making sure that the broccoli is thoroughly coated and the oil and seasonings are evenly distributed. Spread broccoli slices out evenly on the baking sheet, making sure the slices aren't piled on top of each other.
- Remove broccoli from oven, stir and flip the broccoli, and then spread the broccoli back out on the baking sheet. Evenly top each broccoli slice with some of the cheese.
SHAVED BROCCOLI STALK SALAD WITH LIME RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 143 per servingServings 2
- Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.
- Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.
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- Place in a canning jar. Bring vinegar, sugar, garlic and salt to a boil in a saucepan or in the microwave, stir until sugar is dissolved.
- Pour over the broccoli stalks, add water to fill jar and cover and let sit at least an hour until ready.
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4/5 (1)Total Time 40 minsServings 6Calories 144 per serving
- To prepare carpaccio, combine first 4 ingredients. Peel and slice 3 broccoli stalks into 2 x 1 x 1-inch rectangles, squaring off their sides. Slice broccoli lengthwise into 1/4-inch planks. Combine broccoli planks, 3 tablespoons juice, and 1/4 teaspoon salt. Arrange broccoli planks and avocado slices on 6 plates; sprinkle with basil mixture.
- To prepare salad, combine olive oil, 1 tablespoon juice, 1/4 teaspoon salt, and pepper in a large bowl, stirring with a whisk. Add 2 cups matchstick-cut broccoli stalks, salad greens, and onion; toss to coat. Divide salad evenly among plates.
SHAVED BROCCOLI STALK SALAD - LIFE IS BUT A DISH
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5/5 (4)Estimated Reading Time 2 mins
- Use a mandoline (this really helps to get paper thin shavings) and slice the broccoli stalks into one layer on a plate. If some overlap a little that’s okay.
- Squeeze 1 whole lemon over the top, making sure all the broccoli is covered in the juice. Let sit for 5-10 minutes then use a vegetable peeler to shave large chunks of fresh Parmesan on top.
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- To prepare broccoli ribbons, cut florets from stalks so that you end up with a log shaped stalk. (Set aside florets for another use.)
- Lay cut logs on a cutting board with the smooth side up and use a vegetable peeler to make "ribbons" stopping before you get to the tough outer layer.
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