The organic broccoli we buy recently started coming with the long stalk attached to each crown. As I was chopping them last week, I remembered my mom telling me once how a co-worker of hers would peel the broccoli stalks, cut them and eat them like carrot sticks for lunch. Brilliant. I saved a bunch of stalks from last week and cut a few from some yet-to-be-eaten broc to try them out. And from whence those stalks this recipe came! It is simple, fresh and good-n-healthy raw eats!
Broccoli Stalk Salad
from Jan DiCintio, Daisy Janie
7 broccoli stalks
3 carrots, peeled
1 celery stalk
1/4 red onion, minced
Juice from 1 lemon
1/3 C olive oil or sesame oil
2 T red wine vinegar or apple cider vinegar
heaping handful of fresh cilantro leaves
3 T grated fresh ginger
1 garlic clove
freshly ground salt & pepper
Grate the broccoli stalks one at a time, starting with the bottoms. You don't need to peel them because a lot of the fibrous exterior will sort of roll back as you grate; whatever doesn't is fine! I didn't even pull the little leaves off. Grate the carrots and celery. Gently toss the broccoli stalks, carrot, celery and onion in a bowl. Little s & p here is good.
Blend all ingredients well using an electric hand blender or food processor. Make sure all the cilantro gets a nice mince to it and the liquid ingredients emulsify. Taste and adjust as desired.
Stir dressing into salad mix and let the flavors get chummy for a few hours in the fridge. Enjoy!