Broccoli And Broccoli Stem Salad Recipes

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BEEF AND BROCCOLI SALAD



Beef and Broccoli Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 17

4 (6-ounce) pieces of beef tenderloin steak, 1-inch thick
Salt and pepper
Vegetable oil cooking spray
1 head broccoli, stem trimmed of fiberous skin, cut in florets and stem cut into chunks
1 sack mixed baby greens, 6 to 8 ounces
1 red bell pepper, seeded and very thinly sliced
4 scallions, sliced on an angle, 1-inch pieces
1 cup pea pods, sliced on an angle
1 cup shredded carrots
8 hot cherry peppers or pepperoncini, chopped
2 tablespoons chopped cilantro leaves, optional
1/4 cup duck sauce or sweet and sour sauce
1-inch ginger root, finely chopped
1 lime, juiced
2 tablespoons rice wine vinegar or white vinegar
1/2 to 1 teaspoon crushed red pepper flakes
1/4 cup vegetable oil

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Steps:

  • Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side for medium rare to medium well doneness. Remove meat and let stand 10 minutes.
  • In a pan, bring 1-inch of water to a bubble. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. In the sink, drain broccoli in colander and run cold water over it to cool.
  • Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens. Combine duck or sweet and sour sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oil. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.

BROCCOLI AND BROCCOLI STEM SALAD



Broccoli and Broccoli Stem Salad image

I always cut the tops off the broccoli and am left with the stems on the counter. It makes me want to put them to good use! The stems are meaty and have a slight mustard flavor, but they can often be tough. Roasting them tenderizes the texture so they can be mixed with the florets for a tasty salad. As a side note, you can also roast the stems even more until completely soft and puree them for a stem pesto. There's a group of flavors in this dish that all work nicely: broccoli, mustard, horseradish and arugula. It's also a vibrant green dish that's great for spring!

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

4 small heads broccoli with stems
3 tablespoons extra-virgin olive oil, plus additional for drizzling
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons creamed horseradish
1 tablespoon lemon zest plus 2 tablespoons lemon juice
2 pinches sugar or a dash of honey
10 to 12 fresh whole tarragon leaves
1 heaping cup baby arugula leaves

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Steps:

  • For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes.
  • For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon.
  • To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.

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