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Kitchen Notebook

July 10, 2017

Broccoli Stem Salad

20 Mins

Serves 2



  • 1 Broccoli Stem
  • 1/4 cup Sorrel
  • ½ Garlic Clove, crushed
  • ½ Lemon, juiced
  • 4 Tbsp. Olive Oil
  • Pinch of Red Chile Flakes
  • Salt and Pepper



Stop throwing out your broccoli stems! Sure, the florets are lush and tasty, but don’t neglect the rest. If your broccoli is young and tender, you don’t need to peel the stems. For more mature broccoli, it’s a good idea to peel them as the skin can be a bit woody and tough. We love to use sliced or shaved broccoli stems in place of lettuce for a hearty salad.

Pick the herb leaves off their stems. Using a mandolin, shave the stems into paper-thin slices. If you don’t have a mandolin, use a sharp chef’s knife to cut slices as thinly as you can get them. Whisk together the garlic, lemon juice, olive oil and chili flakes. Toss the shaved broccoli stems with enough dressing to coat. Divide the broccoli salad between two plates and garnish with sorrel leaves and whatever fresh herbs you have on hand.

20 Mins Broccoli Recipe Salad Sorrel Stem Summer Veg Vegan

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20 Mins Broccoli Recipe Salad Sorrel Stem Summer Veg Vegan

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