Shaved Broccoli Stalk Salad with Lime & Cotija
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lime juice
- leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons
- 1/4 cup crumbled cotija or feta cheese
- Carbohydrate 6 g(2%)
- Cholesterol 17 mg(6%)
- Fat 11 g(17%)
- Fiber 2 g(8%)
- Protein 5 g(10%)
- Saturated Fat 4 g(19%)
- Sodium 197 mg(8%)
- Calories 137
Preparation 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. Prep TipTo make broccoli batons, first remove the stalks at the base of the florets, then trim the tough ends. Cut the stalks into batons by removing the thick, tough outer layer, using four long cuts with a chef's knife. Reprinted with permission from Root to Stalk Cooking by Tara Duggan, © 2013 Ten Speed Press TARA DUGGAN is a staff writer for The San Francisco Chronicle's Food & Wine section and the author of three previous cookbooks, including The Blue Bottle Craft of Coffee and The Working Cook. A graduate of the California Culinary Academy, she is the recipient of a James Beard Foundation Journalism Award. Her writing has appeared in The New York Times, The Denver Post, The Chicago Tribune, and The Toronto Star. Tara, her husband, and their two daughters live in San Francisco and enjoy spending time on her family's off-the-grid farm in Northern California, where she gets her ideas for what to do with all kinds of kitchen scraps.
Preparation 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. Prep TipTo make broccoli batons, first remove the stalks at the base of the florets, then trim the tough ends. Cut the stalks into batons by removing the thick, tough outer layer, using four long cuts with a chef's knife. Reprinted with permission from Root to Stalk Cooking by Tara Duggan, © 2013 Ten Speed Press TARA DUGGAN is a staff writer for The San Francisco Chronicle's Food & Wine section and the author of three previous cookbooks, including The Blue Bottle Craft of Coffee and The Working Cook. A graduate of the California Culinary Academy, she is the recipient of a James Beard Foundation Journalism Award. Her writing has appeared in The New York Times, The Denver Post, The Chicago Tribune, and The Toronto Star. Tara, her husband, and their two daughters live in San Francisco and enjoy spending time on her family's off-the-grid farm in Northern California, where she gets her ideas for what to do with all kinds of kitchen scraps.
