Broccoli And Broccoli Stem Salad Recipes

FAVORITE BROCCOLI SALAD

Favorite Broccoli Salad image

This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
1/2 cup raw sunflower seeds or slivered almonds
1/2 cup finely chopped red onion
1/2 cup grated sharp cheddar cheese (optional)
1/3 cup dried cranberries or dried tart cherries, chopped
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
1/4 teaspoon fine sea salt

Steps:

Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg

BROCCOLI STEM AND CARROT SLAW

Broccoli Stem and Carrot Slaw image

Provided by Anne Burrell

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin
4 carrots, peeled and julienned on a mandolin
3 celery ribs, julienned
1 red onion, julienned
1 Granny Smith apple, skin on, julienned
1/2 cup julienned cornichons
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup cider vinegar
1 clove garlic, smashed and finely chopped
Kosher salt

Steps:

Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.

ITALIAN BROCCOLI SALAD

Italian Broccoli Salad image

This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.

Provided by Ali Slagle

Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 small shallot, thinly sliced
1 1/2 pounds broccoli (about 2 medium heads)
Kosher salt (Diamond Crystal) and black pepper
1/2 cup roasted, salted almonds, coarsely chopped
1/4 cup drained, sliced pickled peppers, such as peperoncini
1/4 cup pitted, torn olives, such as kalamata or Castelvetrano
1/3 cup extra-virgin olive oil, plus more as needed
1/3 cup red wine vinegar, plus more as needed
3 slices provolone (about 3 ounces), torn or cut into bite-size pieces (or use 1 1/2 ounces aged provolone)

Steps:

Rinse the sliced shallot under cold water and transfer to a large bowl.
Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

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First, trim broccoli stems by cutting off the florets. Then cut the dried stems on the side of the stalk and the hard part of the stem itself, usually the bottom 1 inch. Then starting from the bottom of the stem, slice thin (about ⅛”) along the stalk and iclude the smaller stems that turn into the florets. Add the slices to a large mixing bowl, top with chopped dried cranberries and cilantro, and set aside.
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