Shaved Broccoli Stalk Salad with Soft Feta & Golden Raisins
Shaved Broccoli Stalk Salad with Soft Feta & Golden Raisins
By Chadwick Boyd
PHOTO BY BROOKE SLEZAK
What to Make With Those Broccoli Stems
Whole vegetable cooking is an outgrowth of the sustainable food movement. Cooks are now embracing using all parts of vegetables—roots, stalks, leaves and all. This recipe is inspired by my grandfather Frank who used to sit at the kitchen table and peel broccoli stems for his pre-dinner snack.
Chadwick’s Checklist
What you need to know before you cook.
- This recipe calls for French Feta, which is creamier and milder than other varieties, but use whatever is available.
- A vegetable peeler is your secret weapon for turning those broccoli stalks into delicate ribbons.
SERVING SIZE: 4 PREP TIME: 15 mins TOTAL TIME: 15 mins
Ingredients
2 bunches broccoli with leaves, washed
2 Tablespoons golden olive oil
Zest from 1 fresh lemon + juice from half
1 cup golden raisins
½ cup French feta (or regular crumbled feta)
Crunchy salt (Kosher)
Black pepper
Directions
Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl. Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
Place the shavings, florets and leaves in a large mixing bowl. Add the olive oil, lemon zest, juice, raisins and feta. Toss gently. Season with the crunchy salt and pepper. Transfer to a platter or large serving bowl.
Serve immediately or chill in refrigerator (you can make this a few hours ahead).
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Broccoli is the star here, but you can easily use any other crunchy green veggie as your base (cabbage, bok choy, green beans).
- The sweetness of raisins balance out the salty, earthy, and acidic components of this salad, but feel free to use any other dried or fresh fruit.
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