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 Turmeric Vinaigrette
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
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
The post is sponsored by Harvest Snaps; all opinions are my own.
Sherrie says
Hi Andrea – I love the idea of julienning the stalks instead of slicing them. Brilliant! I’m glad you love it.
Gina @ So Let's Hang Out says
I love broccoli stems! I hate when people throw them away. Such a lovely salad!
Lisanne says
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!
Natalia says
Lovey recipe, Sherrie! We also love broccoli stems, so this recipe woud be perfect for our family. Thank you!
Libby says
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.
Sara @ Cake Over Steak says
Sounds so refreshing. I never thought to make a salad with just broccoli stems.
Abby @ Heart of a Baker says
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
Sherrie says
It’s refreshing, but also hearty and satisfying. All the things I want out of a salad.
Sherrie says
Totally!
Sherrie says
You’re welcome, Natalia! I hope everyone enjoys it.
Alana says
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!
Cynthia says
Yes yes yes!! I LOVE broccoli stems! This salad is perfection.
Aysegul says
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!
Elizabeth says
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.
Tessa | Salted Plains says
I love broccoli stems too! Your use of the Harvest Snaps is brilliant. Such a good idea. Happy weekend! xo
Alice says
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!
Jessie says
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
Kim | Unrefined RD says
This is such a great idea, Sherrie! And I am addicted to Harvest Snaps, especially the Black Bean Mango Chili Lime flavor.
Lauren @ HealthyDelish says
LOVE the idea of using Harvest Snaps as a crunch. So clever!
Kathryn says
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.
Andrea T. says
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.
Suzanne Clark says
My mom is at insane over broccoli stems. I’m making a version of this for Mother’s Day. Thanks!
Sherrie says
Hi Suzanne – you’re welcome! Broccoli stems are the best.