Fine Cooking Magazine - November/December 2020

Servings:4

This crisp, refreshing salad highlights what an unexpected pleasure uncooked broccoli can bring to the table. It uses the most tender yet underappreciated part of the vegetable—the center of the stalks—which is tossed with crunchy celery, spicy radishes, and a simple lemon and olive oil dressing. Shaved Parmigiano adds just the right touch of richness. The result is a raw salad at its very best.

Read the articleThe Raw Dealto learn more about the benefits of incorporating raw foods into your diet.

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3 or 4 large broccoli stalks (from 2 to 3 lb. broccoli; reserve florets for another use)
6 medium radishes, thinly sliced (about 1 cup)
1 celery heart (about 3/4 lb.), trimmed and thinly sliced on the diagonal (including the leaves)
1/3 cup loosely packed fresh flat-leaf parsley leaves
1-1/2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
Fine sea salt and freshly ground black pepper
1-1/2 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 3/4 cup)

Calories (kcal) : 190
Fat Calories (kcal): 80
Fat (g): 9
Saturated Fat (g): 3
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4.5
Cholesterol (mg): 10
Sodium (mg): 400
Carbohydrates (g): 20
Fiber (g): 9
Protein (g): 10

Preparation

Using a paring knife or vegetable peeler, peel away the tough outer layer of the broccoli stalks, leaving only the tender interiors. Trim the tough ends from the stalks (about 1/2 inch), halve the stalks lengthwise if they are more than 1 inch in diameter, and slice the stalks on the diagonal about 1/8 inch thick. Transfer to a medium bowl.
Add the radishes, celery, parsley, oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper and toss to combine.