Simple Broccoli Stem Salad with Black Pepper Crumbs

Naturally vegan, gluten-free, simple broccoli stem salad.


My love for black pepper runs deep.

And if you’re a regular With Food + Love reader.

You might already be aware of this.

I love it in all applications.

Sweet, and savory.

And in cocktails.

You know like in everything.

Really, everything.

Some of my favorite black pepper recipes from my site are:

Peppered Balsamic Strawberries

Black Pepper Breadcrumbs

Black Pepper Turmeric Vinaigrette

Black Pepper Cranberry Shrub

And now, this broccoli stem salad with lemony vinaigrette and black pepper crumbs is in the rotation. But here’s the thing with me and broccoli. I really dislike raw broccoli florets. Like in a crudités or veggie platter situation, I avoid them at all cost. They’re so dry. I’m just not into them. Roasted broccoli florets, well that’s another story.

But I really love raw broccoli stems. They’re mild in flavor. And they’re crunchy and crispy in texture. You really should never be throwing them away. Yay for less food waste! They are also wonderful roasted. So next time you’re cutting up broccoli to go into the oven, add those stems in too. Another way to put them to use is into a stock pot with other veggie scraps for broth.

The broccoli stems pair perfectly with this punchy, lemony vinaigrette. Prepared with both the juice and zest of the lemon. And then topped with the coarse crumbs of a favorite snack of mine, Harvest Snaps. The black pepper flavor.

If you want to make this dish keto-friendly or low-carb, forgo the Harvest Snaps and add some crushed peanuts or raw walnuts, or sunflower seeds on top instead.

Print Pin

Simple Broccoli Stem Salad with Black Pepper Crumbs

If you're not using organic broccoli, no worries. To avoid pesticides, peel a light layer off the stems before slicing.The broccoli can be sliced ahead of time, but the vinaigrette and crumbs should be added right before serving.

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 2 - 4 portions

Ingredients

• 5 medium broccoli stems 
• 1/4 cup fresh parsley leaves
• 2 tablespoons extra virgin olive oil
• 1 medium lemon juice + zest
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup Black Pepper Harvest Snaps {see notes}
• 1/4 cup parmesan shavings optional {see notes} 

Instructions

• Using a mandoline or very sharp knife, slice the stems into thin medallions. Combine the broccoli stem medallions with the parsley in a bowl and set aside.
• In a small bowl, whisk together the olive oil, lemon juice, lemon zest, apple cider vinegar, salt and pepper. Pour the dressing over the broccoli stem medallions and mix well.
• Then using your hands crumble the Harvest Snaps over the top. Serve with more fresh pepper {and cheese} if desired.

Notes

If you want to make this dish keto-friendly or low-carb, forgo the Harvest Snaps and add some crushed peanuts or raw walnuts, or sunflower seeds on top instead.  I wanted to keep this salad light and refreshing, but adding cheese would be a delicious addition.

3.5.3217

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The post is sponsored by Harvest Snaps; all opinions are my own.