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 minutesminutes
Cook Time 1 minuteminute
Total Time 6 minutesminutes
Servings 2- 4 portions
Ingredients
5medium broccoli stems
1/4cupfresh parsley leaves
2tablespoonsextra virgin olive oil
1medium lemonjuice + zest
1tablespoonapple cider vinegar
1/2teaspoonsea salt
1/4teaspoonblack pepper
1/2cupBlack Pepper Harvest Snaps {see notes}
1/4cupparmesan shavingsoptional {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.