Broccoli Stem and Cauliflower Core Italian Salad Recipe
The following simple recipe is one of my favorites, the preparation is easy and the salad flavors are reminiscent of baby artichokes done in the Italian style.
Ingredients
- Peeled stems and cores from broccoli and/or cauliflower
- ½ a fresh lemon
- ¼ c shaved parmesan cheese
- Good quality extra virgin olive oil
- Salt & pepper to taste
Instructions
- Slice the stems and cores on a mandolin or slicer, thin as possible.
- Squeeze lemon over slices and toss.
- Add olive oil and toss.
- Add parmesan cheese and salt & pepper to taste.
- This is a delicious and impressive first course.
Recipe Notes
Most people simply break off the broccoli and cauliflower florets and toss the stems and cores. Big mistake. The stems and cores are not only delicious but have a similar nutrient content to the florets, so start using every tasty, nutritious part of broccoli and cauliflower.
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Kristen Coffield
I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
I love this! Thanks for encouraging me to not be so wasteful with the otherwise “throw-away-able” parts of these veggies!