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
Cook Time 1 minute
Total Time 6 minutes
Servings 2 - 4 portions


  • 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} 


  • 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.


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.