Broccoli Carpaccio with Broccoli Stalk Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cohen makes great use of broccoli stalks in a riff on carpaccio, which is traditionally a dish of thinly sliced raw meat. This standout salad won us over at the taste-testing table, earning our highest rating. You can use a mandoline to make easy work of slicing the broccoli thinly and evenly. Ingredients:
3 tablespoons chopped fresh thai basil |
1 teaspoon minced peeled fresh ginger |
1 teaspoon minced garlic |
1 red bird's eye chile pepper, minced (or red serrano chile) |
3 large broccoli stalks (about 9 ounces) |
3 tablespoons fresh lime juice |
1/4 teaspoon kosher salt |
2 ripe peeled avocados, cut into 1/8-inch slices |
1 tablespoon extra-virgin olive oil |
1 tablespoon fresh lime juice |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 cups peeled, matchstick-cut broccoli stalks |
2 cups gourmet salad greens |
1/4 cup thinly sliced red onion |
Directions:
1. To prepare carpaccio, combine first 4 ingredients. Peel and slice 3 broccoli stalks into 2 x 1 x 1-inch rectangles, squaring off their sides. Slice broccoli lengthwise into 1/4-inch planks. Combine broccoli planks, 3 tablespoons juice, and 1/4 teaspoon salt. Arrange broccoli planks and avocado slices on 6 plates; sprinkle with basil mixture.
2. To prepare salad, combine olive oil, 1 tablespoon juice, 1/4 teaspoon salt, and pepper in a large bowl, stirring with a whisk. Add 2 cups matchstick-cut broccoli stalks, salad greens, and onion; toss to coat. Divide salad evenly among plates.
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