Monday, May 19, 2014

Make it! Broccoli Stalk Salad

Did you know that you can use all of the parts of broccoli?  

In addition to the florets, the stalks and leaves can both be eaten with a little preparation.

Broccoli from the store

I'm looking forward to harvesting my own broccoli this spring, and using the leaves to cook with, however the broccoli in the store very rarely includes the leaves - what a shame!

Homegrown broccoli

The stalks of broccoli can make a delicious raw salad.  Since broccoli is a cruciferous vegetable, you don't want to gorge yourself on it because it can be gas producing.  Also, your thyroid can be affected by over-consumption of  raw cruciferous veggies (take special care if you have thryoid disease as we do in our family) as they are considered goitrogenic. You can enjoy raw veggies like these in smaller quantities, or if you wish, sautee lightly in a pan before dressing.

And now, on to the recipe! Start by chopping off the florets and the softer parts of the stalk of the broccoli and cook as you wish.

Next you want to take your tough stalk and peel using a vegetable peeler.  Remove the hard outer part of the stalk with it, revealing the softer inner part.  You can toss these bits into the compost, or save in a bag in the freezer to make vegetable broth.

Now, using the peeler, create thin slices of broccoli stalk and put them in a bowl.

Use a small amount of homemade mayo  and toss the broccoli stalk pieces.  Add a splash or two of rice vinegar.  Sprinkle with kosher salt, pepper (and other spices such as crushed red pepper if you wish), and serve!


Voila! Broccoli Stalk Salad.
In her typical fashion, my daughter gobbled up this yummy salad in just a few minutes.  It was quick to make, delicious, and full of nutrients.  I love that we used what would typically be tossed in a simple, easy, and frugal way.

Bon Apetit!