February 1, 2017 23

Simple Broccoli Stem Salad with Black Pepper Crumbs

Naturally vegan, gluten-free, simple broccoli stem salad.
Simple Broccoli Stem Salad with Black Pepper Crumbs | A simple, vegan broccoli stem salad with a bright lemony vinaigrette and topped with black pepper crumbs. A broccoli stem salad to support no food waste. #broccolistemsalad

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.

Simple Broccoli Stem Salad with Black Pepper Crumbs | A simple, vegan broccoli stem salad with a bright lemony vinaigrette and topped with black pepper crumbs. A broccoli stem salad to support no food waste. #broccolistemsalad

Simple Broccoli Stem Salad with Black Pepper Crumbs | A simple, vegan broccoli stem salad with a bright lemony vinaigrette and topped with black pepper crumbs. A broccoli stem salad to support no food waste. #broccolistemsalad

Simple Broccoli Stem Salad with Black Pepper Crumbs | A simple, vegan broccoli stem salad with a bright lemony vinaigrette and topped with black pepper crumbs. A broccoli stem salad to support no food waste. #broccolistemsalad

Simple Broccoli Stem Salad with Black Pepper Crumbs | A simple, vegan broccoli stem salad with a bright lemony vinaigrette and topped with black pepper crumbs. A broccoli stem salad to support no food waste. #broccolistemsalad

Simple Broccoli Stem Salad with Black Pepper Crumbs

Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Serves 2 - 4 portions

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.

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} 

Directions

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.

Recipe 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.


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

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23 Responses to "Simple Broccoli Stem Salad with Black Pepper Crumbs"

  1. Reply

    Gina @ So Let's Hang Out

    February 1, 2017 at 11:38 PM

    I love broccoli stems! I hate when people throw them away. Such a lovely salad!

  2. Reply

    Lisanne

    February 2, 2017 at 1:53 AM

    This is absolutely brilliant! I’ve learned the stems are super healthy! I remember a documentary about a Dutch farmer who gave all his employees brocoli stems and they were never, ever ill. My grandmother used to give them to me as a child and whenever I cook brocoli myself I share the stem with my Bulldog (he goes nuts over them). Thank you!

  3. Reply

    Natalia

    February 2, 2017 at 1:54 AM

    Lovey recipe, Sherrie! We also love broccoli stems, so this recipe woud be perfect for our family. Thank you!

    • Reply

      Sherrie

      February 2, 2017 at 1:23 PM

      You’re welcome, Natalia! I hope everyone enjoys it.

  4. Reply

    Libby

    February 2, 2017 at 10:58 AM

    I feel like I could have written that entire top portion. I love black pepper more than probably any other spice. And I love raw broccoli stems! I really don’t like the tops. They’re dry and I have to dip them in sauce, which I don’t want to do. I am eating healthy after all.

  5. Reply

    Sara @ Cake Over Steak

    February 2, 2017 at 12:43 PM

    Sounds so refreshing. I never thought to make a salad with just broccoli stems.

    • Reply

      Sherrie

      February 2, 2017 at 1:21 PM

      It’s refreshing, but also hearty and satisfying. All the things I want out of a salad.

  6. Reply

    Abby @ Heart of a Baker

    February 2, 2017 at 1:13 PM

    Like I said on Instagram, I’m still not sure why I’ve been throwing out (eek!) my broccoli stems all these years! I’m super hooked on Harvest Snaps, so next time I need to save a few for this salad. xo

  7. Reply

    Alana

    February 2, 2017 at 2:03 PM

    I LOVE DA STEMS. I feel like you wrote this recipe just for me. And even though I know that’s not the case. I’m still gonna pretend. Making this asap!

  8. Reply

    Cynthia

    February 2, 2017 at 4:30 PM

    Yes yes yes!! I LOVE broccoli stems! This salad is perfection.

  9. Reply

    Aysegul

    February 3, 2017 at 8:35 AM

    Man this looks good! I have never even thought about making something using the stems. Genius!! :)
    And that topping. I am a huge fan of Harvest Snaps and can’t wait to use them as a topping next time I make a salad. Cheers!

  10. Reply

    Elizabeth

    February 3, 2017 at 10:07 AM

    I really, really like the sound of this salad since it’s made will all my super faves. And I’m with you on team black pepper forever and ever.

  11. Reply

    Tessa | Salted Plains

    February 3, 2017 at 10:34 AM

    I love broccoli stems too! Your use of the Harvest Snaps is brilliant. Such a good idea. Happy weekend! xo

  12. Reply

    Alice

    February 6, 2017 at 7:02 AM

    I would’ve never thought of using stems as a salad! I always just use them in a soup, but I am definitely trying this because it looks so good!

  13. Reply

    Jessie

    February 9, 2017 at 8:37 PM

    I’m a total broccoli stem lover too! This salad is so inspiring Sherrie, you have a way of taking a single “anything” and turning it into a showstopper. <3

  14. Reply

    Kim | Unrefined RD

    February 10, 2017 at 1:23 PM

    This is such a great idea, Sherrie! And I am addicted to Harvest Snaps, especially the Black Bean Mango Chili Lime flavor.

  15. Reply

    Lauren @ HealthyDelish

    February 11, 2017 at 10:58 PM

    LOVE the idea of using Harvest Snaps as a crunch. So clever!

  16. Reply

    Kathryn

    February 19, 2017 at 5:12 AM

    I always get annoyed when people throw away the stem, that’s like half the goodness! Great new way to use it, thanks for sharing.

  17. Reply

    Andrea T.

    December 28, 2017 at 2:23 PM

    What great flavor! I just finished my broccoli stem salad. YUM! I switched it up by using the mandoline to julienne the stalks instead of slicing. This recipe is a keeper. Thank you.

    • Reply

      Sherrie

      January 12, 2017 at 4:07 PM

      Hi Andrea – I love the idea of julienning the stalks instead of slicing them. Brilliant! I’m glad you love it.

  18. Reply

    Suzanne Clark

    May 12, 2018 at 8:02 AM

    My mom is at insane over broccoli stems. I’m making a version of this for Mother’s Day. Thanks!

    • Reply

      Sherrie

      May 12, 2018 at 5:31 PM

      Hi Suzanne – you’re welcome! Broccoli stems are the best.

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