20 Min

• 2 Broccoli Heads, florets removed
• ½ cup Mint Leaves, or other Herb
• ½ Garlic Clove, crushed
• ½ Lemon, juiced
• 4 Tbsp Olive Oil
• Pinch of Red Chile Flakes
• Sea 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.

Using a mandolin, shave 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 garlic, lemon juice, olive oil, and chili flakes. Season with sea salt and pepper, to taste. Toss shaved broccoli stems and herbs with enough dressing to coat and serve.